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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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Al's Cafe shows you how to make Caribbean Lobster and Jerk Marinated Caribbean Shrimp over Jamaican rice and red beans served in a pineapple bowl garnished with Pineapple Mango Avocado Roasted Corn Salsa. Al shows you how to make your own Jerk Seasoning and Marinade. From Start making the rice with red beans boiled in coconut milk to the finish making a rum butter sauce for dipping. Enjoy and have fun like I did in making this wonderful meal for someone you care about.
The salsa is mixed in with chopped cilantro, red onion and lime juice and salt and hot pepper. I lost some of the footage at the end but all in all it was a good show!
The pineapple after it was cut lengthwise and dug out was coated with a light layer of Jerk seasoning and placed in the oven for 10 minutes at 300°F.
The Jamaican Rice and Beans
1 cup dried red kidney beans
I rib celery cut in half and chopped
1/2 green pepper chopped
1 can of coconut milk
I large bottle of coconut water with pineapple
Add water to equal 6 cups total of liquid.
Salt
3 sprigs of thyme
2 1/2 cups uncooked rice
Cover red beans with an inch of water with celery and green pepper. boil
add coconut milk liquid (6 cups) lower heat to 3 1/2 and cook on the stove top till red beans become soft. (approximately 1 1/2 hours). Then add rice and lower heat to 2. stir often during this whole process to prevent sticking.
You may need to add water to finish the rice.
The Jerk Marinated Caribbean Shrimp was placed on the Le Creuset grill pan on 5 (electric heat) for 2 minutes, turned on other side shell on and finished in the oven with the Lobster. The Caribbean Lobster was brushed with the rum butter sauce one more time while cooking at 300°F for 15 Minutes.
Jerk Marinade
1/2 c. vegetable oil
1/2 of a large habanero pepper, seeded and minced (more or less, for your heat preference)
3 large garlic cloves, chopped
1 T. minced fresh ginger
1 T. brown sugar
2 tsp. smoked paprika
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Mexican oregano
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
chopped cilantro and fresh lime wedges, optional garnish
Rum Butter Sauce
1 tablespoons melted Kerrygold unsalted butter
1/2 cup chopped onion
1 Tbsp Jamaican jerk seasoning
1/2 cup sweet pepper, chopped
1 small bottle of Bacardi rum
2-3 tablespoons Kerrygold unsalted butter
1/4 cup fresh lime juice
1/4 cup chives and parsley, chopped
While the lobster bakes, sauté onion, jerk seasoning, and sweet pepper in tablespoon melted Kerrygold unsalted butter.
Remove from heat, pour in the rum and add 3 tablespoons of Kerrygold unsalted butter, stirring until it has melted evenly and creamily.
Add lime juice and herbs.
Fill Pineapple bowls with rice topped with green onion, then place Caribbean Shrimp and Caribbean Lobster on top then pour butter rum sauce over Caribbean Lobster. Reserve the rest of the butter rum sauce for dipping!
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