GRILLED CARIBBEAN COCONUT SHRIMP WITH RUM MARINADE
Taken from chilicheesefries.net; posted for ZWT 5. "This recipe is fantastic for any time you want to cook out with Caribbean inspired flavors such as rum, allspice, citrus, cinnamon, Scotch bonnet peppers and cilantro. While not quite jerk, the influence is definitely there. I love to serve these freakishly good tasting grilled shrimp over a bed of mashed sweet potatoes topped with fresh grilled pineapple slices that have been marinated in dark brown sugar. Serve all this up with a few pitchers of mojitos and you may think you are on vacation or at least just wished you were. Pass the rum please."
Provided by alligirl
Categories Caribbean
Time 25m
Yield 2 pounds, 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the marinade ingredients in a nonreactive bowl
- Then add shrimp and marinate for at least 10 minutes but no longer than 30.
- Preheat grill to medium heat and grill shrimp for about 2 - 4 minutes per side, being careful not to over cook them as they will become tough and chewy.
- ENJOY!
Nutrition Facts : Calories 286.1, Fat 2.6, SaturatedFat 0.4, Cholesterol 286.5, Sodium 1291.4, Carbohydrate 7.9, Fiber 1.3, Sugar 0.9, Protein 31.8
I'VE GOT THE RUM IN THE COCONUT SHRIMP
Catchy title, ugh? Easy grilled shrimp seasoned with coconut rum, ginger and lime. Feel free to make a coconut rum drink while cooking shrimp, after all it's 5 o'clock somewhere. Posted for ZWT5, Caribbean.
Provided by BakinBaby
Categories Caribbean
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a glass dish, combine shrimp,rum,brown sugar,ginger,lime juice,zest,soy and garlic; cover and marinate at room temperature 30 minutes, stir occasionally.
- Remove shrimp from marinade, reserving marinade, thread shrimp onto skewers.
- Grill shrimp, basting with reserved marinade and turning them once, until just cooked through, about 6 minute
- Slide shrimp from skewers, shrimp can be served hot or warm.
Nutrition Facts : Calories 200.8, Fat 1.8, SaturatedFat 0.2, Cholesterol 214.3, Sodium 1342.6, Carbohydrate 10.4, Fiber 0.2, Sugar 7, Protein 24.1
GRILLED RUM-SOAKED SHRIMP (CUBA -- CARIBBEAN)
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
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
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