Puerto Rican Rum Glazed Jumbo Shrimp
puerto rican rum glazed jumbo shrimp with crispy onions and avocado salad 
 
alex garcia, executive chef, calle ocho 
 
  avocado salad:
2   avocados, peeled, diced
1/2 cup  tomatoes, diced
1/4 cup  red onion, diced
2 Tbsp  chopped cilantro, to taste
2   limes, juiced
  salt, to taste
  hot pepper sauce, to taste
 
onion rings: 
4 (1- inch) wide onion rings 
cajun seasoning mix 
flour 
buttermilk 
vegetable oil, to fry 
 
  glaze
2 cup  dark rum
3   star anise
2   cinnamon sticks
12   juniper berries
1   lemon, zested
2 clove 
1/2   bay leaf
1 cup  molasses
 
8   extra large shrimp
 
avocado salad: in a large bowl, combine the avocado, tomatoes, red 
onion, and cilantro. season to taste with lime juice, salt and hot 
pepper sauce. 
onion rings: combine the flour and the cajun seasoning mix and dunk 
onions in this mixture, then dunk onions in the buttermilk. repeat this 
process once. fry the onion rings until golden brown in a large pot with 
vegetable oil at 350 degrees. 
 
glaze: in a large saucepan, combine rum, star anise, cinnamon sticks, 
juniper berries, lemon zest, cloves, bay leaf and molasses. reduce until 
it becomes thick like a glaze. 
 
  shrimp grill shrimp in a grill pan. brush with glaze and cook for 1 or
2   minutes on each side.
 
assembly: arrange fried onion rings in center of plate. spoon avocado 
salad into onion rings. arrange cooked shrimp on top of salad. 
 
-- 
(ID: 5891) Mirror: rec.food.recipes: Thu, Oct 7, 2004


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