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How To make Grilled Rum Soaked Shrimp with Mango Lime Rel
-----------------------------MANGO-LIME RELISH
3 Mangoes
1 sm Bell peppers
1 sm Bell peppers, red
1 sm Onions, red
1 c Juice, pineapple
4 tb Juice, lime
1 ts Garlic cloves, crushed
4 tb Vinegar, red wine
1 tb Curry powder
:
FISH------------------------------------ 32 lg Shrimp
8 tb Juice, lime
1 1/2 c Juice, pineapple
1/2 c Rum, dark
1 ts Garlic cloves, crushed
Seed bell peppers. Peel mangoes and slice fruit away from central pit. Dice the mango fruit, red pepper, green pepper and onion. Combine all the remaining ingredients in a bowl. Mix lightly then add diced mango, pepper and onion. Mixture will keep in the refrigerator for three days. Peel the shrimp and make a 1/4-inch deep incision on the top of each one (the side without the feet) from tail to the head. Under cold, running water, open the incision and wash away any brownish-black waste matter. In a large stainless steel bowl, combine the lime juice, pineapple juice, rum, garlic, and salt and pepper to taste. Add he shrimp. Cover and refrigerate for 2-4 hours - no longer, or the shrimp will start to cook in the lime juice. Remove the shrimp from the marinade and discard the liquid. Run a skewer through each shrimp so that each is pierced in two places. Put the skewer through the tail area, then bend the shrimp over and put the skewer through the thick section in the upper body area. You should be able to fit 4 shrimp on a 6-inch skewer or 8 shrimp on a 10 inch skewer. If you are using wooden skewers, be careful not to leave any gaps between the shrimp, or the skewer will burn through. Place the skewered shrimp on a grill over medium-high heat. Grill for about 3-4 minutes on each side, until the shells turn bright red. The meat should be an even opaque white. Remove the shrimp from the grill ad serve on a bed of Mango-Lime relish. The recipes are from _Thrill of the Grill_ Posted on GEnie by S.MEASE [COOKIE LADY], Jan 14, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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South African Reacts to BBQ Shrimp and Grits Recipe
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South African Reacts to BBQ Shrimp and Grits Recipe
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Blackened Florida Alligator with Rum-Vanilla Coconut Sauce and Fresh Mango-Lime Relish
how to Do florida is an Emmy Award winning travel adventure series featuring authentic Florida. For all things Florida visit: howtodoflorida.com.
Chef Justin and Chad are cooking up Florida Alligator with a rum-vanilla, coconut sauce and fresh Mango-Lime Relish.
Yield 4 Servings
Ingredients:
1 cup dark rum
1 pound Florida alligator tail, sliced thin
1 tablespoon blackened spice mix
1 teaspoon natural vanilla
1 cup coconut milk
1 cup heavy cream
2 large Florida mangos, peeled and sliced thin
1 lime, juiced
1/2 cup Florida sweet peppers, sliced thin
2 tablespoons fresh cilantro, chopped fine
Sea salt and fresh ground pepper to taste
Preparation:
Preheat a medium sized sauté pan over medium heat.
Carefully add the rum to the hot pan. (Be extremely careful when adding rum to the hot pan; always have fire safety measures in place.)
Cook the rum until it has reduced by half.
Add the vanilla, coconut milk, and heavy cream. Stir ingredients to combine.
Cook the rum mixture on a low simmer until it thickens and coats the back of a spoon. Taste rum sauce and season lightly with salt.
In a medium sized mixing bowl, combine the thin sliced mango, sweet pepper, cilantro and lime juice. Stir ingredients to combine and season with salt and pepper to taste.
Preheat another medium sized sauté pan over medium high heat.
Lightly season both sides of the sliced alligator tail with the blackened seasoning.
Carefully lay a small amount of the seasoned alligator tail slices in the hot pan without oil. Make sure not to overcrowd the pan with too much alligator.
Cook the alligator for about 30 to 45 seconds on each side (depending on how thin they are sliced) until the meat is completely cooked. Make sure not to overcook the alligator tail.
Remove the cooked alligator tail from the pan and repeat the process until all of the alligator tail is cooked.
To plate the dish, start with a pool of rum sauce in the center of each plate. Add an even amount of the mango relish to each plate. Place the cooked alligator in a decorative manor around the plate. Serve warm.
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Kikkoman® products available at Walmart
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