Chef Manny is in the Studio 10 kitchen making a citrusy shrimp dish with a Cajun flair, paired perfectly with Mardi Gras Mojo Mojito Sauce and a painkiller using Don Q rum!
LIMÓN CAJUN SHRIMP:
INGREDIENTS:
- 1lb Shrimp (approx. 16 to 20)
- 1tsp Chopped garlic
- ¼ cup Don Q Limón rum
- Juice of 1 lemon and grated peel of 1 lemon
- 1tsp Black pepper
- 1stick Butter
PROCEDURE:
Melt butter and add chopped garlic, rum, lemon juice and black pepper. Brush mixture onto shrimp and grill/broil until light pink. Serve with Mardi Gras Mojo Mojito Sauce and grated lemon peel.
MARDI GRAS MOJO MOJITO SAUCE:
INGREDIENTS:
- ⅓ cup Don Q Mojito rum
- ¼ cup Fresh mint
- ½ cup Parsley
- 3 Green onions
- 1 Serrano pepper, seeded
- ⅓ cup Brown sugar
- ½ Lemon, juiced
- ½ Lime, juiced
PROCEDURE:
Place all ingredients in a food processor and blend until finely chopped, but still in solid texture. Chill in refrigerator for 1 hour before serving. Serve with cooked shrimp or favorite Asian or Latin appetizer.
Painkiller:
· 1 ½ ounces Don Q 7 rum
· 1 ½ ounces Don Q Piña
· 4 ounces pineapple juice
· 1 ounce orange juice, freshly squeezed
· 1 ounce cream of coconut
· Garnish: nutmeg, freshly grated
· Garnish: pineapple wedge
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