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| How to make grilled shrimp with rum chilli glaze |
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(Issue 4: July 2009) The secret of great cooking is to do the simple things really well, of course adding a twist to provide a unique Caribbean flavour. Whether you live in the region or are visiting, here’s a dish that’s quick and easy – and sure to impress. You’ll need: • 25 large shrimp, peeled and de-veined, tails intact • 1 tbs minced garlic For the glaze: • 1/4 cup unsalted butter • 1 onion, grated • 2 tbs brown sugar • 1/4 cup dark rum • 1/8 tsp allspice powder • 1/2 tsp chilli powder • juice of large lime • 1 tsp chopped hot pepper (optional) • Marinate the shrimp in the garlic, with salt and freshly ground black pepper, for about 20 minutes • Meanwhile, make the glaze: melt the butter in a small saucepan, add the onion and sauté until fragrant, about 2-3 minutes, being careful not to brown or burn the onion • Add the brown sugar, rum, allspice, chilli powder, lime juice and pepper. Stir well, cook until bubbling, then reduce heat, cover, and simmer for 15 minutes stirring occasionally, as the mixture thickens. Remove from the heat. Preheat broiler or grill • Thread the shrimp onto skewers. Grill them until pink and curled, about 3 minutes each side • Remove and brush generously with the glaze. Return to grill for a few minutes, turn, brush other side with glaze • Serve hot with additional glaze if desired. Serves 4 |
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