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    You are in: Home / Recipes / Grilled Rum-Soaked Shrimp (Cuba -- Caribbean) Recipe
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    Grilled Rum-Soaked Shrimp (Cuba -- Caribbean)

    Grilled Rum-Soaked Shrimp (Cuba -- Caribbean). Photo by NorthwestGal

    1/4 Photos of Grilled Rum-Soaked Shrimp (Cuba -- Caribbean)

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    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    25 mins

    8 mins

    Sydney Mike's Note:

    This recipe was found on the melindalee.com website. It is great when served with Mango-Lime Relish (see recipe). Preparation time does not include the 2-3 hours needed for the shrimp to marinate.

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    Ingredients:

    Serves: 4

    Yield:

    shrimp

    Units: US | Metric

    Directions:

    1. 1
      Clean & trim shrimp & make 1/4-inch-deep incision on the top of each one (the side without the feet) from tail to head, then under cold running water, open the incision & wash away any brownish-black matter (including the thin, dark vein).
    2. 2
      In a large nonreactive) stainless steel or glass bowl, combine lime juice, pineapple juice, rum, cilantro & garlic, then salt & pepper to taste.
    3. 3
      Add shrimp, cover the refrigerate, allowing shrimp to marinate for as least 2 & not more than 3 hours.
    4. 4
      Remove shrimp from the marinade & set the shrimp aside, discarding everything else.
    5. 5
      Run a skewer through each shrimp, skewering it in the tail area & also in the thicker, upper area, fitting 8 shrimp on a 10-inch skewer. IF USING WOODEN SKEWERS, DO NOT LEAVE ANY GAPS BETWEEN THE SHRIMP!
    6. 6
      Place shewered shrimp on the grill over medium-high heat & grill about 3-4 minutes on each side, until the shells turn bright red & the meat is an even, opaque white.
    7. 7
      Remove shrimp from the grill & serve on a bed of Mango Lime Relish, either skewered or not, as you prefer.

    Browse Our Top Cuban Recipes

    Ratings & Reviews:

    • on April 24, 2010

      55

      I can't wait to serve these at a PARTY! OMGoodness, they are awesome! The soak in the rum marinade gave a subtle hint of flavor; I used 1 lb. of shrimp (21-25 sized) and really liked the flavor from the Bacardi Select black label dark rum that I used. Next time, I may re-heat and reduce the marinade, to glaze the shrimp with right before removing them from the grill. I like that I had never had anything like this before! Thanks so much for sharing, Sydney Mike. This will become a go-to recipe to impress!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2012

      55

      Decided to make tonight, seeing there is alot of snow on the way. Ver well liked here, the marinade was excellent !! Very nice, and a Great combination of flavors, that made for a lovely dinner. Made for PRMR tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 08, 2011

      55

      These were great. The cilantro really rounded out the flavors, but the entire thing was so delicious. Although it's still pretty rainy here, I had to grill these for full effect. But even so, they were quite a treat. Thank you, Sydney Mike. Made for the Best of 2010 tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Grilled Rum-Soaked Shrimp (Cuba -- Caribbean)

    Serving Size: 1 (238 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 169.4
     
    Calories from Fat 6
    93%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.0 g
    0%
    Cholesterol 60.4 mg
    20%
    Sodium 348.2 mg
    14%
    Total Carbohydrate 19.8 g
    6%
    Dietary Fiber 2.1 g
    8%
    Sugars 10.5 g
    42%
    Protein 7.4 g
    14%

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