Best Puerto Rican Rum Glazed Jumbo Shrimp With Crispy Onions And Avocado Salad Recipes

RUM GLAZED SHRIMPS

Rum Glazed Shrimps image

Provided by Food Network

Categories dessert

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups rum
1/2 cup molasses
Rind of 1/2 a lemon
1 cinnamon stick
24 star anise
4 peppercorns
12 jumbo shrimps
Extra virgin olive oil
2 garlic cloves, crushed
Salt and pepper

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.

PUERTO RICAN SHRIMP WITH CRISPY ONIONS & AVOCADO SALAD

Puerto Rican Shrimp with Crispy Onions & Avocado Salad image

Make and share this Puerto Rican Shrimp with Crispy Onions & Avocado Salad recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 2h50m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

6 large shrimp, peeled and deveined
1 cup dark rum
1 star anise
1 cinnamon stick
6 juniper berries
1/2 lemon, zeste only
1 clove
1/2 bay leaf
1/2 cup dark molasses
1 cup orange juice
2 cups canola oil (for frying)
1 red onion, julienned
1 cup buttermilk
2 cups all-purpose flour
1 avocado, sliced
1/2 lemon, sliced
1 teaspoon chopped cilantro

Steps:

To prepare shrimp, add all ingredients except shrimp to a small saucepan.
Heat to a boil and reduce by one-half.
Let cool, add shrimp, and marinate for two hours.
Cook the shrimp on a grill on in a grill pan for about a minute on each side (shrimp should just lose their translucency)- keep shrimp warm.
Next prepare crispy onions.
Heat oil in a deep fat fryer; soak onions in buttermilk, then dredge them in flour, and then fry in hot oil.
Drain well and keep warm.
To assemble dish, place fried onions in center of plate.
Add three avocado slices to corners of plate, and place shrimp on avocado slices.
Serve while warm, garnished with lemon and cilantro leaves.

Nutrition Facts : Calories 3192.2, Fat 235.7, SaturatedFat 19.2, Cholesterol 27.6, Sodium 276.4, Carbohydrate 193.7, Fiber 12.1, Sugar 67.1, Protein 23.2

SHRIMP AND AVOCADO SALAD

Shrimp and Avocado Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup mayonnaise
2 stalks celery, thinly sliced, plus 3 tablespoons
chopped celery leaves
3 tablespoons finely chopped fresh cilantro
Kosher salt and freshly ground pepper
1 1/2 limes
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil
2 hass avocados, diced
1 5-ounce package baby kale salad mix (about 8 cups)
1 small bunch radishes, thinly sliced

Steps:

Preheat a grill or grill pan to medium high.
Make the dressing. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate in the zest of 1 lime and squeeze in the juice.
Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.
Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro.