RUM GLAZED SHRIMPS
Steps:
- In a saucepan combine rum, molasses, lemon rind, cinnamon, anise and peppercorns. Reduce until it becomes a glaze and set aside for later use. Brush the shrimps with olive oil on both sides. Then rub and season with garlic and salt and pepper to taste and grill. Arrange shrimps on a serving platter and drizzle with the rum glaze.
SPICY GARLIC SHRIMP WITH RUM
Steps:
- Place the shrimp in a large glass or ceramic bowl and toss with the salt and Tabasco. In a small glass bowl, combine the rum, lime juice, Worcestershire, and cumin. Whisk together and pour the mixture over the shrimp. Toss the shrimp to coat them evenly, cover the bowl and refrigerate for at least 1 hour and preferably 2.
- Preheat a grill or broiler to high heat. In a small saucepan heat the butter and olive oil over low heat. When the mixture is hot and foamy, add the garlic and stir for 1 or 2 minutes, until the aroma of the garlic is released. Do not allow the garlic to burn. Remove 2 tablespoons of the marinade from the shrimp dish and add to the garlic mixture. Bring to a simmer and cook for 1 minute. Remove the shrimp from the marinade with a slotted spoon and discard the remaining marinade. Place the shrimp in a shallow ovenproof dish that will hold them all in one layer. Or, make a single layer of shrimp in the base of individual gratin dishes. Pour an equal amount of the garlic mixture over each, and sprinkle with the salt, pepper, and bread crumbs. Broil the shrimp about 4 inches from the heat source until golden and bubbling, about 8 minutes. Remove from the oven and let cool for 5 minutes, then squeeze a little lime juice over each and sprinkle with the parsley.
RUM GLAZED SHRIMPS
Make and share this Rum Glazed Shrimps recipe from Food.com.
Provided by seahorse73
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan combine rum, molasses, lemon rind, cinnamon, anise and peppercorns.
- Reduce until it becomes a glaze and set aside for later use.
- Brush the shrimps with olive oil on both sides.
- Then rub and season with garlic and salt and pepper to taste and grill.
- Arrange shrimps on a serving platter and drizzle with the rum glaze.
'BUT WHY IS THE RUM GONE?' GRILLED SHRIMP
Do not marinate the shrimp longer than the indicated time. If you are using bamboo skewers, be sure to soak them in cold water for at least 30 minutes. I serve these with an orzo salad and grilled zucchini and squash.
Provided by Sarah
Categories Seafood Shellfish Shrimp
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Combine mint leaves, sugar, and shallot in a bowl; pound with a spoon to crush coarsely. Whisk rum and 1/4 cup lime juice into mint mixture to make a marinade. Stir lime zest into the marinade; season with salt and black pepper.
- Pour marinade into a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature 15 to 20 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove shrimp from marinade and thread onto 6 bamboo or metal skewers, all facing the same way. Discard marinade.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 5 minutes. Drizzle 2 tablespoons fresh lime juice over the skewers to serve.
Nutrition Facts : Calories 169.9 calories, Carbohydrate 14 g, Cholesterol 172.6 mg, Fat 1 g, Fiber 0.2 g, Protein 18.8 g, SaturatedFat 0.3 g, Sodium 587.4 mg, Sugar 11.6 g
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