Sunday, May 31, 2009

Rum-Glazed Shrimp and Mango Kebabs

It's been a busy weekend of cooking at my house. The kids are out of school and the weather's been positively summer-like, all of which got me in the mood to cook some summery meals and eat on the deck. Over the last couple of days, I made a very interesting Feta and Watermelon Salad, Grilled Corn on the Cob, Sauteed Soft Shell Crab, and Rum-Glazed Shrimp and Mango Kebabs. Of course I also grilled the requisite hot dogs and hamburgers for the less adventurous diners. Since the kebabs were my favorite of all the dishes, I decided to share that recipe with you. I enjoyed the kebabs with a little watercress salad and a wild rice blend. They would be a nice hors d'oeuvre on a summer night as well. Enjoy!

Rum-Glazed Shrimp and Mango Kebabs
Serves 4

3 limes, juiced (for 1/4 cup lime juice)
1/4 cup rum
3 T. brown sugar
1 t. jarred minced ginger
1 1/2 t. cornstarch
1 T. water
1 ripe but firm mango
1 1/3 lb. large shrimp, peeled and deveined, tails on

Make the glaze by combining the lime juice, rum, brown sugar and ginger in a small saucepan. Bring to a boil, reduce heat, and simmer 3 - 5 minutes, whisking occasionally. Combine cornstarch and water and whisk into glaze. Cook for 30 seconds, whisking constantly. Remove from heat and let cool. (This step can be done hours ahead of time.)

Peel the mango and slice into large chunks.

Place the clean shrimp in a bowl and pour half of the glaze on it. Toss.

Thread the mango and shrimp on skewers. Brush with glaze. Grill skewers over medium-high heat for about 3 minutes per side. Brush with any remaining glaze and serve.

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