Grilled Rum Soaked Shrimp Cuba Caribbean Recipes

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'BUT WHY IS THE RUM GONE?' GRILLED SHRIMP



'But Why Is The Rum Gone?' Grilled Shrimp image

Do not marinate the shrimp longer than the indicated time. If you are using bamboo skewers, be sure to soak them in cold water for at least 30 minutes. I serve these with an orzo salad and grilled zucchini and squash.

Provided by Sarah

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 6

Number Of Ingredients 10

¼ cup chopped fresh mint leaves
⅓ cup white sugar
1 shallot, minced
⅓ cup white rum
¼ cup fresh lime juice
1 teaspoon freshly grated lime zest, or more to taste
1 teaspoon salt
ground black pepper to taste
1 ½ pounds peeled and deveined medium shrimp, tail-on
2 tablespoons fresh lime juice

Steps:

  • Combine mint leaves, sugar, and shallot in a bowl; pound with a spoon to crush coarsely. Whisk rum and 1/4 cup lime juice into mint mixture to make a marinade. Stir lime zest into the marinade; season with salt and black pepper.
  • Pour marinade into a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature 15 to 20 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove shrimp from marinade and thread onto 6 bamboo or metal skewers, all facing the same way. Discard marinade.
  • Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 5 minutes. Drizzle 2 tablespoons fresh lime juice over the skewers to serve.

Nutrition Facts : Calories 169.9 calories, Carbohydrate 14 g, Cholesterol 172.6 mg, Fat 1 g, Fiber 0.2 g, Protein 18.8 g, SaturatedFat 0.3 g, Sodium 587.4 mg, Sugar 11.6 g

RUM GLAZED GRILLED SHRIMP



Rum Glazed Grilled Shrimp image

Delicious for summertime grilling. A light and tasty glaze. If using wooden skewers, soak in lime juice or white wine for some extra flavor.

Provided by SPECIALKANDPORK

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 12

¼ cup honey
½ teaspoon lime juice
3 tablespoons spiced rum
½ teaspoon grated orange zest
1 tablespoon orange juice
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh cilantro leaves
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons cornstarch
20 jumbo shrimp, peeled and deveined
4 (10 inch) skewers

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Mix together the honey, lime juice, spiced rum, orange zest, orange juice, ginger, cilantro, salt, black pepper, and cornstarch in a large bowl until the glaze is smooth and the cornstarch is thoroughly blended with the rest of the ingredients. Pour half the glaze into a smaller bowl for basting. Rinse and pat the shrimp dry, and gently stir into the large bowl to thoroughly coat the shrimp with the glaze.
  • Remove from the glaze, and discard the used glaze. Thread 5 shrimp onto each skewer, and sprinkle with salt and black pepper.
  • Grill the shrimp until bright pink and opaque and the glaze has cooked onto the shrimp, about 4 minutes per side. Baste with additional unused glaze before turning the shrimp over.

Nutrition Facts : Calories 232.2 calories, Carbohydrate 19.1 g, Cholesterol 266.2 mg, Fat 1.5 g, Fiber 0.2 g, Protein 28.7 g, SaturatedFat 0.4 g, Sodium 452.7 mg, Sugar 17.8 g

COCONUT-RUM GRILLED SHRIMP RECIPE



Coconut-Rum Grilled Shrimp Recipe image

This Coconut-Rum Grilled Shrimp recipe is an easy dinner idea for summer grilling and you'll only needs 5 ingredients!

Provided by Brandie Valenzuela

Categories     Main Dish

Number Of Ingredients 5

13.5 ounce can coconut milk
1/2 cup light brown sugar (packed)
1/4 cup spiced rum (can use non-spiced rum, if you prefer)
2 tablespoons lime juice
2 pounds large shrimp (peeled and deveined)

Steps:

  • In a large bowl, combine the coconut milk, brown sugar, rum, and lime juice. Whisk until sugar is dissolved. Set aside half of mixture for the glaze. Add shrimp to remaining mixture still in the bowl. Gently coat all shrimp with the marinade. Cover and refrigerate for 1 hour.
  • While shrimp is marinating, make your glaze by placing reserved mixture in a small saucepan over low-medium heat. Bring to a simmer and while stirring constantly, allow mixture to thicken slightly, reduced to about 1/2 - 1/3 cup. Remove immediately from heat.
  • Remove shrimp from refrigerator and thread onto metal skewers or wooden skewers that have been soaked in water. Discard any remaining marinade. Grill shrimp over medium heat, about 2 minutes per side or until shrimp have turned pink. Remove from grill and brush shrimp with glaze. Turn skewers over and brush the other side with glaze. Serve and enjoy!

GRILLED RUM-SOAKED SHRIMP (CUBA -- CARIBBEAN)



Grilled Rum-Soaked Shrimp (Cuba -- Caribbean) image

This recipe was found on the melindalee.com website. It is great when served with Mango-Lime Relish (see recipe). Preparation time does not include the 2-3 hours needed for the shrimp to marinate.

Provided by Sydney Mike

Categories     Cuban

Time 33m

Yield 32 shrimp, 4 serving(s)

Number Of Ingredients 8

32 shrimp, medium-size (about 2 pounds)
4 limes, juice of (about 8 tablespoons)
1 1/2 cups pineapple juice, canned
1/2 cup dark rum
2 tablespoons cilantro, finely chopped
1 teaspoon garlic clove, chopped
1/8 teaspoon salt, to taste
1/8 teaspoon ground pepper, to taste

Steps:

  • Clean & trim shrimp & make 1/4-inch-deep incision on the top of each one (the side without the feet) from tail to head, then under cold running water, open the incision & wash away any brownish-black matter (including the thin, dark vein).
  • In a large nonreactive) stainless steel or glass bowl, combine lime juice, pineapple juice, rum, cilantro & garlic, then salt & pepper to taste.
  • Add shrimp, cover the refrigerate, allowing shrimp to marinate for as least 2 & not more than 3 hours.
  • Remove shrimp from the marinade & set the shrimp aside, discarding everything else.
  • Run a skewer through each shrimp, skewering it in the tail area & also in the thicker, upper area, fitting 8 shrimp on a 10-inch skewer. IF USING WOODEN SKEWERS, DO NOT LEAVE ANY GAPS BETWEEN THE SHRIMP!
  • Place shewered shrimp on the grill over medium-high heat & grill about 3-4 minutes on each side, until the shells turn bright red & the meat is an even, opaque white.
  • Remove shrimp from the grill & serve on a bed of Mango Lime Relish, either skewered or not, as you prefer.

Nutrition Facts : Calories 169.4, Fat 0.7, SaturatedFat 0.1, Cholesterol 60.5, Sodium 348.2, Carbohydrate 19.9, Fiber 2.1, Sugar 10.5, Protein 7.4

MANGO LIME RELISH (CUBA -- CARIBBEAN ISLANDS)



Mango Lime Relish (Cuba -- Caribbean Islands) image

Make and share this Mango Lime Relish (Cuba -- Caribbean Islands) recipe from Food.com.

Provided by Sydney Mike

Categories     Sauces

Time 15m

Yield 7 cups, 8 serving(s)

Number Of Ingredients 12

3 mangoes, ripe
1 small red bell pepper, seeded
1 small green bell pepper, seeded
1 small red onion
1 cup pineapple juice, canned
2 limes, juice of (about 4 tablespoons)
1 garlic clove, chopped
1 tablespoon cilantro leaf, chopped fine
4 tablespoons red wine vinegar
2 teaspoons curry powder
1/8 teaspoon salt, to taste
1/8 teaspoon ground black pepper, to taste

Steps:

  • Peel mangoes & using a sharp knife, slice the fruit away from the central pit, before dicing the mango fruit, as well as the red & green bell peppers & the onion, then set aside.
  • In another bowl, combine the rest of the ingredients, mixing lightly, then adding the diced fruit & vegetables, stirring well to blend.
  • Keep covered, in the refrigerator for up to 3 days.

Nutrition Facts : Calories 82.3, Fat 0.4, SaturatedFat 0.1, Sodium 40, Carbohydrate 21.3, Fiber 2.6, Sugar 15.9, Protein 1

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