Cuban glazed shrimp with citrus rum sauce

Lynnda Cloutier

By
@eatygourmet

A perfect hot weather dish, laced with orange juice, ginger and rums ource unknown


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Ingredients

1 tablespoon cornstarch
4 tablespoons fresh lime juice, divided
1/2 cup each honey and fresh orange juice
1/4 cup dark rum or mango rum
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
salt and black pepper to taste
2 tablespoons minced fresh cilantro
1 pound large shrimp, peeled and deveined, tails left on

Directions Step-By-Step

1
preheat broiler with rack 3 to 4 inches from element. Line a baking sheet with foil with a rack on top. Lightly coat rack with nonstick spray.
2
Whisk cornstarch and 2 tablespoons lime juice in a small bowl. Set aside.
3
Heat honey, orange juice, rum, remaining 2 tablespoons lime juice, garlic, and ginger in a medium pan over high until boiling. Whisk in cornstarch mixture and cook until thick, 1 to 2 minutes. Remove sauce from heat and season with salt and pepper. Set aside to cool.
4
Stir in cilantro and reserve 1/2 cup sauce for basting and remaining for dipping.
5
Flip shrimp and baste, with sauce. Broil shrimp until pink, curled, and opaque, one or two minutes more, then serve with dipping sauce. Makes 10 servings

About this Recipe

Course/Dish: Seafood Appetizers