Citrus Rum And Adobe Grilled Shrimp Recipes

GRILLED SHRIMP WITH CITRUS DIPPING SAUCE

Steps:

• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.
• Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired.

CUBAN GLAZED SHRIMP WITH CITRUS RUM SAUCE

Steps:

• 1. preheat broiler with rack 3 to 4 inches from element. Line a baking sheet with foil with a rack on top. Lightly coat rack with nonstick spray.
• 2. Whisk cornstarch and 2 tablespoons lime juice in a small bowl. Set aside.
• 3. Heat honey, orange juice, rum, remaining 2 tablespoons lime juice, garlic, and ginger in a medium pan over high until boiling. Whisk in cornstarch mixture and cook until thick, 1 to 2 minutes. Remove sauce from heat and season with salt and pepper. Set aside to cool.
• 4. Stir in cilantro and reserve 1/2 cup sauce for basting and remaining for dipping.
• 5. Flip shrimp and baste, with sauce. Broil shrimp until pink, curled, and opaque, one or two minutes more, then serve with dipping sauce. Makes 10 servings

CAMARONES EMBARAZADOS (ADOBO GRILLED SHRIMP)

Steps:

• In a medium saucepan, combine the whole tomatoes, guajillo chiles, chiles de árbol and garlic cloves, and cover with water by an inch or two. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until the tomatoes are very soft and their skins start to break, 8 to 10 minutes. (The chiles should rehydrate and plump up.) Using a slotted spoon, transfer the solids to a blender, and add the scallions, oregano, allspice, cumin, thyme, vinegar, butter, Mexican chocolate and salt. (Discard the cooking water.) Purée until completely smooth, then scrape the adobo into a large bowl and let cool completely.
• Place the shrimp in the bowl with the cooled adobo and toss to coat. Cover and refrigerate for at least 1 hour and up to 24 hours.
• When ready to eat, take the shrimp out of the refrigerator. Prepare an outdoor charcoal or gas grill for direct grilling over high heat. Thread the shrimp onto skewers and place on a sheet pan. If using head-on shrimp or shell-on shrimp, insert the skewer where the head meets the body, thread the skewer through the body while straightening it out, then push it out through the tail end. If using peeled shrimp, thread the skewer through the tops and bottoms of the shrimp without passing it through the length of the bodies. Once all are skewered, generously douse the shrimp with more adobo (reserve some for serving) and sprinkle a bit of salt on top.
• Scrape the remaining adobo into a small saucepan or skillet and set over medium heat. Bring to a simmer and continue simmering, stirring constantly, for 3 to 4 minutes. Scrape into a serving bowl and set aside.
• Set the skewers on the hot grill grate. For head-on shrimp, cook, flipping once, until the shells have crisped, browned and achieved some charring, and the bodies have cooked through, 3 to 4 minutes per side. For headless shell-on shrimp, grill for about 3 minutes per side, and for peeled shrimp, about 2 minutes per side. (If using a gas grill, close the lid between flips.)
• Transfer the skewers to a platter and serve with the reserved adobo sauce and lime wedges. Let everyone eat by dipping the shrimp in the adobo sauce and squeezing fresh lime juice on top. The shrimp can be eaten in their entirety - heads, shells, tails and everything in between - or peeled.

HONEY, GINGER, LIME, AND RUM GLAZED SHRIMP RECIPE

Steps:

• Combine the lime zest and juice, honey, rum, ginger, garlic, and cayenne in a saucepan and whisk until thoroughly blended.
• Bring the marinade to a boil over medium heat, cook 1 minute and let cool completely.
• Place the shrimp in a flat dish and pour half of the marinade onto them along with the olive oil. Cover and marinate in the refrigerate for at least one hour or as long as 8 hours.
• Preheat grill or set the top rack of your broiler. If you are broiling the shrimp, line a sheet pan with foil for easy cleanup.
• If you are skewering the shrimp, choose fast cooking veggies like 2-inch lengths of scallion, 1/2 inch slices of small zucchini or yellow squash, baby tomatoes, or bite-sized pieces of yellow pepper, and alternate them with the shrimp.
• Cook the kebabs for 2 to 3 minutes on each side.
• Toss shrimp with a sprinkle of salt and pepper. Grill or broil the shrimp for 1 minute, brush with the marinade and turn.
• Cook for an additional two minutes, basting generously with more marinade. The shrimp will be bright pink on the outside and white on the inside.
• Stir the chopped cilantro into the remaining glaze and pour over the shrimp while they are still hot, passing lime wedges on the side.

CITRUS GRILLED SHRIMP OVER GREENS

Steps:

• Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high. Skewer shrimp on metal or wooden skewers or place in a grilling basket. Set aside.
• Zest lime, then slice in half and place on grill.
• In a small bowl, whisk together orange juice, lime juice, oil, mustard, lime zest, salt, and black pepper. Remove 3 tablespoons of citrus mixture and brush all over shrimp (reserve remaining mixture to use as a vinaigrette for the greens). Grill shrimp 3 minutes on 1 side. Flip and cook 1 to 3 more minutes, until shrimp are bright pink and cooked through.
• Add thyme and chives to reserved citrus mixture. Arrange lettuce on individual plates. Top lettuce with tomatoes and grilled shrimp. Spoon reserved citrus vinaigrette over top, squeeze juice from grilled lime and serve.

SPICY CITRUS GRILLED SHRIMP

Steps:

• Place shrimp in large sealable plastic bag.
• In a mixing bowl, combine the marinade ingredients.
• Pour over shrimp and seal bag.
• Marinate for 15 minutes.
• Meanwhile preheat barbeque grill on high heat.
• Remove shrimp from bag and pat dry.
• Lightly oil the grill and place shrimp directly on grill.
• Cook for 1 1/2 to 2 minutes per side.