Caribbean Rum Shrimp

20m
Prep Time

10m
Cook Time

30m
Ready In

Recipe: #19539

June 12, 2015

Categories: Shrimp, Appetizers, Fathers Day, Game/Sports Day, July 4th, Labor Day Sunday Dinner, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy, , more

recipe by:
JamesdoesCooking

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recipe by:
JamesdoesCooking

"From Rob Rainford (one of my favorite chefs for grilling recipes) don't hesitate to make any of his recipes because each one of them is a winner."

Original is 4 servings

Metric US

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Step by Step Method

Step 1

Shell and devein shrimp and place in a covered bowl and set aside. Shrimp must be at room temperature when smoking.

Step 2

In a small bowl combine all ingredients and mix well. Toss in shrimp and coat evenly. Place in the fridge to marinate for as little as 20 minutes to no more than 1 hour.

Step 3

Remove the shrimp from the marinade and place in a bowl. Let them come to room temperature – stand for 10 minutes covered.

Step 4

Preheat barbecue to the temperature of 220ºF (110ºC).

Step 5

Squeeze the water from the wet chips and place them in the center of a large piece of tin foil. Add the dry chips and mix. Fold the foil into a sealed pouch. With a fork poke holes in both sides of the pouch from which the smoke will escape. The more holes – the more smoke!

Step 6

Keep the burner under the woodchip pouch on medium to high heat and turn the other burners off. Once the grill is smoking, quickly place the shrimp directly over the grills that are off. Smoke shrimp with indirect heat for 10 -15 minutes or until shrimp are evenly pink and slightly caramelized on the outside

Step 7

Transfer shrimp to warm serving platter and enjoy!

Tips

1 cup of Hickory wood chips soaked in cold water for 30minutes
2 cups of dry Hickory wood chips

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When buying shrimp, look for fresh shrimp that have a sweet smell and firm texture.
Be sure to use dark rum for the marinade, as it will provide the best flavor.

Ingredient substitutions

Substitute the rum for apple juice - This substitution will reduce the alcohol content of the dish while still providing the sweetness and flavor of the rum.
Substitute the butter for olive oil - This substitution will reduce the amount of saturated fat in the dish while also adding a light and fruity flavor to the dish.

Variations

Spicy Rum Shrimp Increase the hot sauce to 2 tablespoons and add 1 teaspoon of cayenne pepper to the marinade for a spicy kick.

Serve with

Coconut Rice - A perfect accompaniment to the Caribbean Rum Shrimp, this creamy coconut rice is subtly sweet and fragrant. It's a great way to balance out the flavors of the shrimp and adds a hint of sweetness to the meal.

Fried Plantains: Fried plantains are a classic Caribbean side dish and a great accompaniment to the Coconut Rice and Caribbean Rum Shrimp. The sweet and savory flavors of the plantains pair perfectly with the creamy coconut rice and the spicy shrimp, creating a delicious and balanced meal.

FAQ

Q: Is it necessary to marinate the shrimp for this recipe?

A: Yes, marinating the shrimp in the mixture of ingredients helps to add flavor and texture to the shrimp. It's important to marinate the shrimp for 20 minutes to 1 hour before cooking.

Q: What is the best way to cook the shrimp?

A: The best way to cook the shrimp is to sauté them in a pan over medium-high heat. Make sure to cook the shrimp until they are pink and opaque. Do not overcook the shrimp or they will become tough.