When the weather is warm, my cooking habits change. Instead of wanting to be in the kitchen, I want to be outside — especially on the weekends. This recipe for rum glazed shrimp is perfect for those warm Sundays.
It's simple to put together, quick to make, and light. The recipe pairs the shrimp with watercress, but if you prefer arugula or spinach, serve one of those instead. To take a look at the recipe,
- 1/4 cup freshly squeezed lime juice, plus 1 tablespoon (3 limes)
- 1/4 cup dark rum
- 3 tablespoons dark-brown sugar
- 1 tablespoon finely grated, peeled fresh ginger
- 1 1/2 teaspoons cornstarch
- 32 medium shrimp, peeled and deveined (tail on)
- Coarse salt and ground pepper
- 1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick
- 2 tablespoons vegetable oil, plus more for grates
- 2 bunches watercress, (about 12 ounces), tough stems trimmed
- 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.
- Main Dishes, Shellfish
- North American