Best Citrus Rum Shrimp Skewers Recipes

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RUM-GLAZED SHRIMP SKEWERS



Rum-Glazed Shrimp Skewers image

Provided by Trisha Yearwood

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 21

1/2 cup pineapple juice
1/4 cup lime juice
1/4 cup spiced rum
1/4 cup rice wine vinegar
2 tablespoons brown sugar
1 tablespoon chopped fresh ginger
3 cloves garlic, chopped
3 teaspoons cornstarch
1 pineapple, cut into bite-size chunks, no larger than shrimp
12 large shrimp, peeled and deveined
1 red bell pepper, cut into bite-size chunks, no larger than shrimp
1 yellow bell pepper, cut into bite-size chunks, no larger than shrimp
1 red onion, cut into bite-size chunks, no larger than shrimp
18 crimini mushrooms, cleaned and stem removed
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 cups fresh mint leaves, finely chopped
1 cup olive oil
1/4 cup rice wine vinegar
1 small red onion, small diced (about 1/2 cup)
Kosher salt and freshly ground black pepper

Steps:

  • For the shrimp: Preheat the grill to medium-high heat.
  • Mix the pineapple juice, lime juice, spiced rum, rice wine vinegar, brown sugar, ginger and garlic in a small saucepan. Bring the mixture to a boil. Mix the cornstarch and 1 tablespoon water in a small bowl. When the juice mixture comes to a boil, whisk in the cornstarch slurry and whisk until thickened, a couple of minutes. Remove from the heat.
  • Place on each skewer 2 pieces of pineapple, 2 shrimp, 2 pieces of red bell pepper, 2 pieces of yellow bell pepper, 2 pieces of onion and 3 mushrooms. Season the skewers with salt and pepper.
  • Oil the grill. Place the skewers on the grill and brush with the glaze. Grill the skewers on each side until the shrimp is pink, 3 to 4 minutes, brushing with the glaze halfway through.
  • For the mint chimichurri: Add the mint, olive oil, rice wine vinegar and red onion to a bowl; mix well. Season with salt and pepper (heavy on the pepper). Serve with the shrimp skewers.

SUGAR CANE SKEWERED SHRIMP WITH RUM-SCOTCH BONNET DIPPING SAUCE



Sugar Cane Skewered Shrimp with Rum-Scotch Bonnet Dipping Sauce image

Provided by Food Network Kitchen

Number Of Ingredients 10

Sugar cane skewers
1 pound large shrimp
Salt, to taste
Pepper, to taste
1 Scotch Bonnet pepper, minced
1 mango, flesh pureed
2 tablespoons rice wine vinegar
2 tablespoons Meyer's rum
2 tablespoons cilantro
2 tablespoons minced garlic

Steps:

  • Skewer shrimp, season with salt and pepper and grill about 5 minutes, or until just cooked through. Combine pepper, mango, vinegar, rum, cilantro and garlic in a saucepan and simmer 5 minutes. Serve as dipping sauce for shrimp.

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