Channeling the Tropics with Rum-Glazed Shrimp

Well, it’s been raining a lot here and I am SICK of it!  I have been trying to imagine myself somewhere sunny and tropical every time I have to walk from my car to a store in the rain.  I have been wanting to try this Rum-Glazed Shrimp recipe I found on Pinterest for a while, but I knew I wanted to switch it up a little.  After some consideration, I made a plan and revised the recipe and set to work.  I chose the perfect rainy evening for it, too.

(Recipe adapted from the Cook Like a Champion blog’s Rum Glazed Shrimp recipe.)

I started with 1.5 pounds of Fresh White Shrimp for Fernandina Beach, FL.  These were Extra Large sized shrimp (about 20 to a pound, but a fairly rough count).  I tossed them with the juice of one lemon and two cloves of fresh minced garlic.

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I allowed the shrimp to marinate in this mixture while I prepared the glaze.

Now, in this recipe, I used Organic Coconut Palm Sugar.  I have really come to prefer it over Brown Sugar and substitute it whenever possible.  It has a rich and caramel-like flavor and (because it is less processed) it also has more nutrients than white or brown sugar.  It has the same number of calories as brown and white sugar, but the glycemic index is lower.  If you are watching your sugar or carbs, this is a great alternative!  (By the way, it is an even switch.  You can substitute it at a 1:1 ratio when a recipe calls for brown sugar, which makes it easy!)

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Rum Glaze:

  • 1/2 Cup Dark Rum
  • 1/2 Cup Coconut Palm Sugar (you can use dark brown sugar)
  • 1 Stick of Unsalted Butter (cut into cubes)
  • 3 Tablespoons Dijon Mustard
  • 2 Tablespoons White Vinegar
  • 1/4 Teaspoon Cinnamon
  • 1/4 Teaspoon Pepper

Put all the ingredients for the glaze in a medium saucepan and bring it to a boil over medium-high heat.  After it comes to a boil, reduce it to a simmer and let it go until it is thick and looks like a syrup.  It took about 10 minutes for me.  When it coats the back of a spoon and comes down in a thick ribbon, it’s there!

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Normally, I would have grilled these shrimp.  However, the weather was “raining on my parade”, so to speak.  Time to whip out the little-used grill pan and crank the gas stove all the way up.  No problem.  I skewered my shrimp so I would have more control over flipping them all at once, ensuring even cooking.

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We got a new product in the store called Jaali Bean.  It is a lentil & rice kit.  The “Warmly Spiced” version contains orange lentils and rice.  I thought the cinnamon and spices in it would pair nicely with the Rum Glaze, so I decided to test it out.  First impression… the packet of WHOLE seasonings is a major plus.  I highly recommend this item.  The aroma of comforting spices immediately filled my kitchen.  If you are like me, you know all about the health benefits of lentils but don’t have many great ideas for cooking them!  Ready in just 20 minutes, this could be the solution.

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I got this started while I skewered and cooked the shrimp and it was ready by the time the shrimp were finished cooking.  (This is also the perfect time to make yourself a cocktail, since you have the rum out already!)

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I sautéed the shrimp over high heat until slightly browned on each side.  I reduced the heat to low and brushed the glaze on each side before removing them from the pan.

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I plated the shrimp right next to the lentils and rice.  The result… a perfect balance between sweet and savory.  I could taste the rum but it didn’t overwhelm the shrimp.  The cinnamon and spices in the lentils and rice were wonderful with the shrimp.  Try this… either on the grill or in the kitchen.  It doesn’t disappoint!!

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