Fire-Roasted Jamaican Rum Shrimp with Lemon Rice
Fire-Roasted Jamaican Rum Shrimp with Lemon-zest Basmati rice & asparagus sprinkled in Hawaiian sea salt make a perfect summer meal. Grill it up tonight!
Ingredients
Marinade
- 2 tablespoons Butter
- 2 tablespoons Olive Oil (extra virgin)
- 2 tablespoons Jamaican Rum
- 1 tablespoon Tamari Sauce (gluten-free)
- 1/4 cup Rice Vinegar
- 1 tablespoon Pure Maple Syrup
- 2 tablespoons Coconut Palm Sugar
- 1/4 teaspoon Cayenne Pepper (add up to a 1/2 tsp, for more kick)
Grill
- 20-30 Shrimp (raw, tail-on)
Meal
- 10-15 stalks Asparagus (Grill or 400 degree oven for 10-15 min.)
- 2 tablespoons Olive Oil (Extra Virgin)
- 1/2 teaspoon Hawaiian Sea Salt
- 3 cups Basmati Rice (fully cooked)
- 1 tablespoon Fresh Lemon Rind Zest
- 2 tablespoons Butter
Directions
Marinade
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Step 1
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Place all ingredients for the marinade into a small saucepan and heat on medium high heat until mixture comes to a boil. Immediately turn down to medium low and continue to cook for 7 minutes, stirring constantly. Remove from heat and completely cool. |
Merinade
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Step 2
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Remove the large vein on the shrimp by slicing back of shrimp approximately 1/8" open and remove vein. Place shrimp in a bowl and add cooled marinade. Stir to completely coat each shrimp. Place plastic wrap over top of bowl and marinade at least 1 hour. |
Meal
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Step 3
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Prepare basmati rice per package instructions. When rice is finished cooking, remove from heat and add butter and lemon rind & salt to taste. Stir and serve hot. To form rice on the plate, place in a ramekin and turn upside down onto plate. Garnish with lemon rind. |
Step 4
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Place 10-15 asparagus spears into a 1 gallon ziploc bag. Add 2 Tablespoons of olive oil and shake until well coated. Remove from bag and place on a grilling sheet, or on a cookie sheet (if using the oven). Sprinkle with Hawaiian Sea salt (or any sea salt). Grill until spears are tender and slightly charred or bake in a 400 degree oven until spears are tender and slightly charred. Remove from heat and serve warm. |
Grill
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Step 5
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Place marinated shrimp on a hot grill. The marinade will naturally flame. Turn shrimp frequently until tails are pink and shrimp are slightly charred (approximately 5-10 min) |
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