Rum Glazed Shrimp And Mango Recipe 445 Recipes

RUM-GLAZED SHRIMP SKEWERS

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.

RUM-GLAZED SHRIMP AND MANGO RECIPE - (4.4/5)

Steps:

• Make glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool. Thread shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush shrimp and mango all over with glaze. Heat grill to medium-high; oil grates. Place shrimp and mango skewers on grill; cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 minutes. In a large bowl, whisk together remaining tablespoon lime juice with the oil; season with salt and pepper. Add watercress; toss to coat. To serve, divide watercress among four plates; top each with 2 shrimp skewers and 1 mango skewer.

RUM-GLAZED SHRIMP AND MANGO

Steps:

• Make glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool.
• Thread shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush shrimp and mango all over with glaze.
• Heat grill to medium-high; oil grates. Place shrimp and mango skewers on grill; cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 minutes.
• In a large bowl, whisk together remaining tablespoon lime juice with the oil; season with salt and pepper. Add watercress; toss to coat.
• To serve, divide watercress among four plates; top each with 2 shrimp skewers and 1 mango skewer.

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.

SHRIMP AND MANGO TACOS

Steps:

• Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
• Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.