Rum-Glazed Shrimp with Charred Sweet Corn & Coconut Relish!


1 pound 16/20 count shrimp, peeled and deveined
2 fresh ears of corn
1 can of coconut milk
1 red bell pepper (diced)
1 ounces cilantro (chopped)
1 english cucumber (diced)
1 ounces green onions (sliced)
1/2 ounce fresh grated ginger
2 ounces dark rum
1 cup baby spinach
salt and pepper to taste
2 ounces olive oil


Roast corn cobs on grill until charred but not burnt. Remove corn kernels from ears of corn with a sharp knife and place in a large mixing bowl. Add pepper, cilantro, green onions, cucumber and baby spinach and season with salt and pepper to taste. Add 2 ounces of the coconut milk and toss.

Season shrimp with salt and pepper and in a medium saute pan cook over high heat for approximately 2 minutes. De glaze the pan with rum and let reduce.

Place shrimp in center of plate and spoon pan sauce around. Place a good amount of corn relish on top of the shrimp and enjoy!

~ Courtesy of Latina Magazine!


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