RUM-GLAZED SHRIMP
These rum-glazed shrimp make a great accompaniment to some Cuban black beans and rice and a side of plantains. The shrimp may also be broiled.
Provided by Daily Inspiration S
Categories Seafood
Time 2h5m
Number Of Ingredients 9
Steps:
- 1. Peel shrimp, leaving tails intact. Place shrimp in a bowl with 4 tbsp. rum along with lemon or lime juice, oil, garlic, salt, pepper; toss to coat thoroughly. Cover and marinate in the fridge for up to 1 hour.
- 2. Combine brown sugar, vinegar, and remaining 2 tbsp. rum. Thread shrimp onto skewers and lightly brush with brown sugar glaze.
- 3. Grill over medium hot fire, brushing with additional glaze until shrimp are opaque, about 3 minutes on each side or until done.
SUGAR CANE SKEWERED SHRIMP WITH RUM-SCOTCH BONNET DIPPING SAUCE
Provided by Food Network Kitchen
Number Of Ingredients 10
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.
PLANTATION SHRIMP ON SUGAR CANE SKEWERS
Provided by Steven Raichlen
Categories appetizer, side dish
Time 40m
Yield 6 to 8 appetizer servings, 4 light main course servings
Number Of Ingredients 13
Steps:
- Place shrimp in a mixing bowl and stir in oil, lime juice, garlic, salt and pepper. Marinate 15 minutes while you prepare glaze and skewers.
- Place ingredients for glaze in a saucepan, and bring to a boil. Reduce heat to medium, and simmer until thick and syrupy, 4 to 6 minutes.
- Cut swizzle sticks in half widthwise, and cut one end off each piece sharply on diagonal. Resulting skewers should be about 5 inches long and 1/4 inch wide.
- Set up grill for direct grilling, and preheat to high. Using a metal skewer, make two starter holes in each shrimp, one toward head end, one toward tail. Insert a sugar cane skewer through holes. Repeat with remaining shrimp.
- Brush and oil grill grate. Grill shrimp kebabs until cooked, about 2 minutes a side, generously basting with glaze. Serve any remaining glaze as a sauce on the side.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 16 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 548 milligrams, Sugar 11 grams, TransFat 1 gram
SHRIMP ON SUGARCANE WITH RUM GLAZE
Steps:
- Trim off the ends of the sugarcane and cut them into skewers. Rinse the shrimp under cold running water and then drain and blot dry with paper towels. Skewer the shrimp on the sugarcane. Place the brown sugar, butter, rum, mustard, vinegar, cinnamon, cloves, pepper, and salt in a non-reactive saucepan and bring to a boil over high heat. Reduce the heat to a simmer and continue to cook until the mixture is thick and syrupy, about 3 to 5 minutes. Taste for seasoning, adding salt and pepper as necessary. Set aside a small amount of the glaze to be used for dipping the cooked shrimp. The recipe can be prepared up to 1 hour ahead to this stage; keep the shrimp in the refrigerator, covered. The glaze can be kept at room temperature. Preheat the grill to high. When ready to cook, brush and oil the grill grate. Place the shrimp kebabs on the hot grate and grill until cooked, 2 to 4 minutes per side. Generously baste each with glaze once before turning and once before removing from the grill. The shrimp will be firm and white when cooked through. Serve the reserved glaze as a sauce on the side.
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