The sounds and sights of summer can be magical; birds chirping, frogs croaking, the sounds of crickets and katydids, fireflies giving a whimsical light show and beautiful picturesque sunsets. Barbequing and eating outdoors on such a night is the ultimate treat. Rum-Glazed Shrimp and Mango, bursting with flavors from the Caribbean is a meal to enjoy on such a magical night.
Rum-Glazed Shrimp and Mango
adapted from
food every day
From the Kitchens of
Martha Stewart Living
GREAT FOOD FAST
Ingredients
1/4 cup plus 1 tablespoon fresh lime juice
(3 limes)
1/4 cup dark rum
3 tablespoons dark brown sugar
1 tablespoon grated fresh peeled ginger
1 1/2 teaspoon cornstarch
32 medium shrimp, peeled, deveined (tails on)
1 ripe but firm mango, peeled and pitted and sliced
lengthwise into 8 slivers, each about 1 inch thick
2 tablespoons oil plus more for the grates
2 bunches watercress
Directions
1. Make glaze in a small saucepan, combine 1/4 cup lime juice with the rum, sugar and ginger, bring to a boil over high heat. Reduce the heat, simmer, whisking occasionally until slightly thickened, about 3 minutes. In a small bowl, whisk together the cornstarch and 1 tablespoon water, stir into lime juice mixture. Cook, stir until thickened, about 30 seconds. Remove from the heat; let cool.
2. Thread the shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread the mango slivers on 4 skewers, using 2 pieces per skewers. Brush the shrimp and mango with the reserved glaze.
3. Heat the grill to medium-high, oil the grates. Place the shrimp and mango on the grill, cook, turning once, until blacked in spots and the shrimp are opaque throughout, about 3-4 minutes.
4. In a large bowl, whisk together the remaining tablespoon lime juice with the 2 tablespoons oil, season with salt and pepper. Add the watercress toss to coat..
5. To serve, divide the watercress among 4 plates, top each with 2 shrimp skewers and 1 mango skewer.
Note: Watercress may be substituted with arugula or mixed baby greens.
follow Anne on twitter and Instagram @AnneFretz
Rum-Glazed Shrimp and Mango
adapted from
food every day
From the Kitchens of
Martha Stewart Living
GREAT FOOD FAST
Ingredients
1/4 cup plus 1 tablespoon fresh lime juice
(3 limes)
1/4 cup dark rum
3 tablespoons dark brown sugar
1 tablespoon grated fresh peeled ginger
1 1/2 teaspoon cornstarch
32 medium shrimp, peeled, deveined (tails on)
1 ripe but firm mango, peeled and pitted and sliced
lengthwise into 8 slivers, each about 1 inch thick
2 tablespoons oil plus more for the grates
2 bunches watercress
Directions
1. Make glaze in a small saucepan, combine 1/4 cup lime juice with the rum, sugar and ginger, bring to a boil over high heat. Reduce the heat, simmer, whisking occasionally until slightly thickened, about 3 minutes. In a small bowl, whisk together the cornstarch and 1 tablespoon water, stir into lime juice mixture. Cook, stir until thickened, about 30 seconds. Remove from the heat; let cool.
2. Thread the shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread the mango slivers on 4 skewers, using 2 pieces per skewers. Brush the shrimp and mango with the reserved glaze.
3. Heat the grill to medium-high, oil the grates. Place the shrimp and mango on the grill, cook, turning once, until blacked in spots and the shrimp are opaque throughout, about 3-4 minutes.
4. In a large bowl, whisk together the remaining tablespoon lime juice with the 2 tablespoons oil, season with salt and pepper. Add the watercress toss to coat..
5. To serve, divide the watercress among 4 plates, top each with 2 shrimp skewers and 1 mango skewer.
Note: Watercress may be substituted with arugula or mixed baby greens.
follow Anne on twitter and Instagram @AnneFretz
Enjoy the Magic of Summer with Rum-Glazed Shr
ReplyDeleteimp and Mango
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The Recipe: To Be Or Not To Be
This meal is the ultimate treat for a summer night!
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