Rum-Brown Sugar-Lime Glazed Shrimp, and Sharing and Storing leftovers….

Hi everyone and please click on the title of this post to read more. Well, I am pleased to announce that our fundraiser for more music in the schools was a raging success and very fun, thanks to all the volunteers and community members who worked so hard. We had tasty and plentiful food, with some leftovers. Similarly to last year, we planned ahead of time to have a local food pantry pick up the leftovers so that none would go to waste. Our lovely Soup kitchen friend, Mary, came by at the end of the party and carried off a bunch of food that will be frozen and used in the coming weeks for their community.

There were also some bar leftovers that needed to find a home, like bucketfulls of limes. I was happy to take them home and, as usual, I had a plan: I would freeze the zest and the juice for future limey treats (see how my daughter and I freeze them and get a glimpse of last night’s fiesta in the video below).

As Passover is this week and I like to mix it up a bit since I’m not a huge fan of traditional Passover dishes, I plan to make an incredibly simple and easy Mexicany type shrimp dish that I tasted at my friend’s party which you will find below. It is a Bobby Flay recipe but he only lets you grill and I give you more cooking options ;-).

Thank you again, to all the committed volunteers who helped with the party and to those who attended and performed, and please remember to share YOUR time,talents and leftovers with your community. Enjoy!

Rum-Brown Sugar-Glazed Shrimp with Lime and Cilantro

Glaze:

1 cup rum
3/4 cup brown sugar
1 tsp coarse black pepper
pinch of salt

Combine rum and brown sugar in a small saucepan and simmer until the sugar is completely dissolved and reduced by 1/2. Add the pepper and season to taste with salt.

Shrimp:

1 1b large or small shrimp
olive oil
salt and black pepper
2 limes, zested and quartered
3 TBS chopped fresh cilantro

Brush the shrimp with oil and season with a little salt and pepper. Brush the glaze on the shrimp or if you are using smaller ones, put the glaze in a ziploc bag and mush the glaze all over them -but save some glaze on the side to brush on at the end. Pan fry in a heavy skillet over medium heat, grill or bake at 400 degrees until opaque and cooked through, just a couple of minutes on each side. Remove to a plate and brush final glaze on. Squeeze the lime over the shrimp and sprinkle with the zest and cilantro. Serve immediately.

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