Rum-glazed Shrimp and Mango

Name: Rum-glazed Shrimp and Mango
Yield: Serves 4
Ingredients: 1/4 cup plus 1 tablespoon fresh lime juice (3 limes); 1/4 cup dark rum; 3 tablespoons dark brown sugar; 1 tablespoon finely grated peeled fresh ginger; 1 1/2 teaspoons cornstarch; 32 medium shrimp, peeled and deveined (tail on); Coarse salt and fresh ground pepper; 1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick; 2 tablespoons vegetable oil, plus more for grates; 2 bunches watercress (about 12 ounces), tough stems trimmed

December 14, 2011

Filled with Caribbean flavors, this dinner is made to be enjoyed outdoors. You will need twelve metal or wooden skewers. To keep them from scorching on the grill, soak wooden skewers in water while preparing the ingredients.

Recipe information

Yield
Serves 4

Ingredients

1/4 cup plus 1 tablespoon fresh lime juice (3 limes)

1/4 cup dark rum

3 tablespoons dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 1/2 teaspoons cornstarch

32 medium shrimp, peeled and deveined (tail on)

Coarse salt and fresh ground pepper

1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick

2 tablespoons vegetable oil, plus more for grates

2 bunches watercress (about 12 ounces), tough stems trimmed

Preparation

Step 1
Make glaze: In a small saucepan, combine the 1/4 cup lime juice with the rum, sugar, and ginger; bring to a boil over high heat. Reduce the heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together the cornstarch and 1 tablespoon water; stir into the lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from the heat; let cool.
Step 2
Thread the shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread the mango slivers onto 4 skewers, using 2 pieces per skewer. Brush the shrimp and mango all over with the reserved glaze.
Step 3
Heat the grill to medium-high; oil the grates. Place the shrimp and mango skewers on the grill; cook, turning once, until blackened in spots and the shrimp are opaque throughout, 3 to 4 minutes.
Step 4
In a large bowl, whisk together the remaining tablespoon lime juice with the 2 tablespoons oil; season with salt and pepper. Add the watercress; toss to coat.
Step 5
To serve, divide the watercress among 4 plates; top each with 2 shrimp skewers and 1 mango skewer.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsSalad Rum Alcohol Beverages Caribbean Shrimp Shellfish Seafood Mango Stone Fruit Fruit Main Dinner Dairy Free Gluten Free Nut Free Quick Easy Weeknight Meals Grilling Juneteenth Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes