In honor of Memorial Day and my favorite vet off all time, who just happens to be none other than the love of my life, my husband Col. Herbert R. Horne, Jr., I developed a one-dish meal that can be cooked inside or on a grill outdoors, if your grill has a burner. So, buckle up and hang on tight as I
share my latest creation.
I took bits and pieces from several recipes to make
one complex dish, Marinated Shrimp with
Rum Glaze served over Bhutanese Red Rice and topped with Grilled Pineapple Salsa (recipes
follow). This makes a beautiful, complete meal.
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| Isn't This Gorgeous? |
Here is how I put this one
together:
Before I started, I chopped and measured every ingredient. I first
made the marinade for the shrimp so that I could get them into the
refrigerator, giving them at least 15 minutes in the marinade. Then, I put my
rice on to cook according to instructions on the bag. If you cannot find
Bhutanese rice, which is a gorgeous, russet colored rice with a somewhat nutty
flavor, wild rice will also work, but takes a lot longer to cook.
While the shrimp is marinating
and the rice is cooking, I mixed up the rum glaze, reserving half for later,
and grilled the pineapple and bell pepper for my salsa. With everything
pre-measured, building the salsa once the pineapple and bell peppers were
grilled was a snap. I drained the shrimp putting them on my hot grill pan. I
glazed both sides as they grilled, about three minutes per side. By this time,
the rice was ready to fluff and plate followed by the shrimp and then the
salsa. The reserved glaze made a nice dressing for drizzling over the entire
dish. A couple of tablespoons of minced cilantro sprinkled on top just set this
meal off.
Here are my recipes:
Marinated Shrimp with Rum Glaze
24 large shrimp (21 to 25),
peeled and deveined
Marinade:
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1 clove garlic clove, minced
Glaze:
1/4 cup brown sugar firmly packed
1/4 cup rum
3 tablespoons Dijon-style mustard
1 tablespoons white wine vinegar
1 tablespoon butter melted
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Shrimp:
Peel and devein 24 large shrimp;
set aside.
Marinade:
Combine oil, lemon juice, salt
and garlic in a sealable bag. Add shrimp; toss gently to coat. Seal bag and
place in refrigerator for at least 15 minutes (and up to 24 hours).
Glaze:
Place brown sugar, rum, corn
syrup, mustard , vinegar, butter, salt and cinnamon in a small mixing bowl.
Divide glaze in half reserving 1/2 for drizzling or dipping.
Preparation:
1. Place stove top griddle
across two burners. Turn burners to medium high. Drain shrimp, discarding
marinade. Place shrimp on griddle.
2. Using a pastry brush, coat
shrimp with glaze. Turn after three minutes; coat cooked side of shrimp with
rum glaze. Cook an additional 2 to 3 minutes or until shrimp are opaque.
3. Remove and serve with
reserved marinade for dipping.
Servings: 6
Grilled Pineapple Salsa
1/2 large fresh pineapple, chopped
1/2 large red bell pepper cut into 1/2-inch cubes
1/2 large yellow bell pepper cut into 1/2-inch cubes
1/3 cup sweet onion, finely chopped
1/2 cup fresh cilantro, finely chopped--2 tablespoons
reserved
3 tablespoons honey juice
1 teaspoon ground ginger
1 tablespoon brown sugar
1 large jalapeno, stemmed, seeded and finely diced
1. Place stove top grill pan
over two burners turned to medium-high heat.
2. Place pineapple and bell
peppers on hot grill pan coated with non-stick cooking spray. Grill
approximately per side.
3. While pineapple and bell
peppers grill, place onion, cilantro, honey, brown sugar, ginger, jalapeno and
adobo cube in medium mixing bowl. Add grilled pineapple and bell peppers. Toss
to thoroughly combine.
4. Serve over meat or seafood of
choice.
Servings: 6
