Rum-Glazed Shrimp and Spinach
This last holiday weekend was much cause to close old chapters and welcome new ones. It’s also, most importantly, a day that we should consider it a type of Thanksgiving, if you will. Thankful to the men, women and families that have served and are serving our country so that we may have these type of blessed days to enjoy.
This rum glaze recipe used on the shrimp also included grilling slices of skewered fresh mango slices. Use the glaze on the mango, grill and serve it with the shrimp. The pairing of the Caribbean flavors brushed on the shrimp and mango really comes through when it’s right off the grill. Serve it on a bed of fresh Spinach leaves that have been lightly tossed with lime and oil.
Pour a glass or two of Pinot Grigio or a Sauvignon Blanc and enjoy!
Serves 4
1/4 cup plus 1 tablespoon fresh lime juice
1/4 cup dark rum
3 tablespoons dark brown sugar
1 tablespoon finely grated, peeled fresh ginger
1 1/2 teaspoons cornstarch
1 tablespoon water
32 – 40 medium shrimp, peeled and deveined (tail on)
Coarse salt and fresh 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 cups Spinach leaves
Glaze: In a small saucepan, combine the 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 the lime-juice mixture. Cook, stirring until thickened, about 30 seconds. Remove from heat and let cool.
Thread the shrimp onto skewers. Season on both sides with salt and pepper. Brush the shrimp all over with the reserved glaze. If using mango, thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush with the reserved glaze.
Heat the grill to medium-high; oil the grates. Place the shrimp and mango skewers on the grill; cook, turning once, until blackened in spots and the shrimp are opaque throughout, 3 to 4 minutes.
In a large bowl, whisk together the remaining tablespoon lime juice with the 2 tablespoons oil; season with salt and pepper. Add the spinach; toss to coat.
To serve, divide the spinach leaves among plates; top each with shrimp and mango skewers.
{ 22 comments… read them below or add one }
This rum glaze looks wonderful! The shot of the skewered shrimp made me want to go out and pick up more shrimp. Too bad I didn’t see it yesterday. I would have set aside a few shrimp to grill off this way. I’m saving this one for the future. YUM!
Hey lady! I’ve linked to this on foodwhirl today! http://foodwhirl.com/seasonalholiday/cooling-off-for-the-summer
and the peaches too. Yum!
What a perfect summer meal! The glaze sounds delicious, and so does the mango! Excellent blend of flavors, now I really wish I had a grill!
This sounds fantastically sticky-sweet… and it looks unbelievable. Yay you!
Haven’t grilled mango as of yet. Sounds like a great companion for those beautiful shrimp!
We must have shrimp on the brain. I love, love grilled shrimp. Will be grilling more this weekend and will give it a go. I’m sure your rum sauce would be great on other fish and chicken.
BTW. Good to meet you at Camp. Hope to connect soon.
those shrimp look amazing!!!! wow!! your images are stellar!
thanks so much for sharing and as we raise our glasses, remember those that serve our country faithfully!!
cheers
This is a great dish for a tribute to our country’s men and women in service and a great way to celebrate the beginning of Summer! I better hurry and get local shrimp before we cannot get any here in the South due to the oil spill disaster. We love shellfish and will miss being able to get it from reasonably local sources very soon.
No matter what the bad news is, cheers to a nice glass of wine to celebrate life! :)
Pass the wine and pass a ‘lil shrimp. It’s time to eat!
The shrimp sounds amazing with rum glaze and great pairing with mango!
Wow Rum glaze what else is in the recipe? lol this is fabulous….love it, you stopped me dead in my tracks with the title, have to go back and see what else is in there or I will just drink the glaze ……yum :)
We are in the middle of a remodel and using the grill every night for the next week. This is a perfect recipe for the grill!
Those shrimps look so succulent. The glaze sounds awesome. It must be so delicious with the mangoes.
This looks like a great dish, I love the flavors.
What a beautiful shrimp dish, I know I would love this one, very carribean!
I can’t resist shrimps! Yours looks so succulent!
@Georgia – @The Comfort of Cooking: That’s a wonderful idea, Georgia! I’ll definitely try it with pineapple next time. =)
@roxan: Hi Roxan – I’m not a big mango fan either, but bbqd and/or with the glaze trying it like this, I liked it. Great flavor combination and brought out better flavors in the mango (also good texture).
@Jasmine: I remember you like luv mango. It’s great grilled!
@sweetlife: Yes, the flavors of the shrimp with the mango was a great combination. Georgia of The Comfort of Cooking suggested pineapple — that’s sounds like deliciousness too!
@Magic of Spice: Thanks – glaze was good and smelled good too!
Yum! Love this glaze…
great shrimp, and grilled mango I bet grilling the mango adds such a intense sweetness to the shrimp, great recipe…wow I was gone for the weekend and you posted some great weekends…off to catch up
sweetlife
OMG! That looks so scrumptious. I’ll have to try it one of these days. Mango with anything is so good. I’m getting hungry.
Looks delicious. My husband doesn’t like mango but I bet I could sneak it in here and he would love it!
Wow, Teenie – Those look so plump and delicious! I love your addition of mango, but I bet this would also be good with pineapple. Yum!