Tamarind Rum Glazed Shrimp Martini Recipes

TAMARIND SHRIMP WITH COCONUT MILK

Steps:

• Combine masala, salt and tamarind paste in a medium bowl. Add shrimp and toss them with the mixture. Cover and refrigerate for 30 minutes, or up to 2 hours. Do not overmarinate, as the acidic tamarind will make the shrimp rubbery after 2 hours' contact.
• Heat oil in a medium skillet over medium-high. Add shrimp in a single layer. Reserve any excess marinade. Sear the shrimp for 30 seconds to 1 minute per side.
• Pour coconut milk and any residual marinade over shrimp, add curry leaves and stir once or twice. Cook curry uncovered, stirring occasionally, until shrimp are salmon-orange and curled but still tender and the sauce is slightly thick, about 3 minutes. Sprinkle with cilantro and serve immediately.

GRILLED SHRIMP WITH TAMARIND SAUCE

Steps:

• Prepare grill for cooking.
• Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.
• Make sauce:
• Place tamarind in a bowl with water and rub with your fingers to dissolve pulp. Pour through a sieve into a bowl, pressing hard on solids, and discard solids.
• Heat oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook cilantro paste and garlic, stirring, until fragrant. Stir in hot sauce, 3 tablespoons tamarind juice, palm sugar, and fish sauce. Simmer until thickened to consistency of light syrup, about 3 minutes.
• Grill shrimp:
• Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
• Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.)
• Spoon tamarind sauce over shrimp (still in shells) in a serving dish.

TAMARIND RUM GLAZED SHRIMP MARTINI

Steps:

• Mix the olive oil, parsley, thyme, salt and pepper in a medium bowl. Add the shrimp and toss to coat. Let stand 30 minutes.
• Add peeled boniato to cold water and cook until just tender. Drain and mash with heavy cream, butter, salt, and Parmesan cheese. Reserve for later and keep warm.
• Combine the rum, tamarind, brown sugar, sweet chili sauce, ginger, and scotch bonnet pepper in a large saucepan and simmer on medium low heat for 15 minutes.
• Mix cornstarch with the water until smooth and add to the sauce. Cook for another 5 minutes.
• In saute pan, heat olive oil on medium heat and add shrimp. Cook for about 1 minute on each side or to when shrimp turns pink.
• Add 1/4 of the rum sauce to the pan with shrimp and toss; cook for about 30 seconds. Remove from heat.
• Saute vegetables in olive oil and allow them to be crisp, but tender.
• To serve, pipe 2 to 3 ounces of the boniato mash in a martini glass, then arrange 4 shrimp around the rim of the glass with the tail out. Pile some of the sauted vegetables on top of the mash like a nest, then drizzle some of the sauce over. Garnish with a sprig of parsley.

TAMARIND GLAZED SHRIMP SALAD

Steps:

• Dissolve the tamarind in the hot water in a small bowl. Add the rice wine, honey and fish sauce to the tamarind and stir well to combine. Set aside. Wash the cucumber and cherry tomatoes. Score the cucumber with a channeling knife or a fork and slice into paper thin slice using a vegetable slicer. Arrange the cucumber around the perimeter of a serving platter, overlapping decoratively as you go. Cut the tomatoes in quarters and similarly place around the platter overlapping the cucumbers where necessary. Place the mung bean sprouts, upon which the cooked shrimp will sit, in a heap in the center of the platter. Heat the peanut oil in a large saute pan or wok over high heat. Add the whole chili peppers and heat through for 30 seconds. Add the ginger, cook for 30 seconds, add the shrimp and stir fry for 2 to 3 minutes. Add the tamarind glaze and bring to a fast boil. Toss or stir the shrimp well to coat in the glaze. Cook just until the shrimp begins to become firm and opaque, about 1 to 2 minutes more. Spoon the shrimp over the bean sprouts and serve.;

RUM GLAZED MINCEMEAT MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• FOR THE MUFFINS: Whisk together flour, sugar, baking powder & salt.
• In another bowl, Stir apple juice & eggs into melted butter, mixing well.
• Stir butter mixture into flour mixture.
• Add mincemeat & stir until moistened.
• Spoon into muffin cups.
• FOR THE GLAZE: Mix sugar & rum.
• Brush over top of each muffin before baking.
• Bake 15-20 minutes.

BIKINI MARTINI

Steps:

• Mix all ingredients in a kicky martini glass and enjoy.

SPICY TAMARIND RUM SALMON

Steps:

• Preheat oven to 350°F.
• Combine rum, tamarind, jalapeno, brown sugar, BBQ sauce, and sriracha in a small bowl; set aside.
• Heat skillet with olive oil over medium-low, then add ginger and garlic; sautee 1-2 minutes.
• Add rum mixture to skillet and simmer (medium-low) for 15 minutes.
• Mix cornstarch and water until smooth, add to sauce, and simmer 5 more minutes.
• Place salmon filets in lightly greased baking dish.
• Rub salmon lightly with olive oil, sprinkle with salt and pepper.
• Pour sauce over salmon.
• Bake 20-25 or until salmon flakes with a fork.

TAMARIND-GLAZED HONEY SHRIMP

Steps:

• In a large bowl, combine the lemon juice, chutney, honey, ginger, red pepper flakes (if using), coriander, and salt;. mix well.
• Add the shrimp and toss well to coat; cover and refrigerate for 2 hours.
• About 10 minutes before serving time, heat the vegetable oil in a large skillet over medium-high heat.
• Just before the oil starts smoking, add the shrimp and marinade to the pan.
• Sauté for 1 to 2 minutes or until the shrimp are pink and no longer translucent.
• Transfer to a serving bowl and pour any liquid from the pan over the shrimp.
• Serve warm with basmatti rice with chives.

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.