Calle Ocho's Puerto Rican Rum Glazed Jumbo Shrimp With Crispy Onions And Avocado Salad Recipe

ingredients

8 extra large shrimp

Avocado Salad
2 avocados, peeled, diced
1/2 cup tomatoes, diced
1/4 cup red onion, diced
2 tablespoons chopped cilantro, to taste
2 limes, juiced
salt, to taste
hot pepper sauce, to taste

Onion Rings
4 wide (1-inch) onion rings
Cajun seasoning mix
flour
buttermilk
vegetable oil, to fry

Glaze
2 cups dark rum
3 star anise
2 cinnamon sticks
12 juniper berries
1 lemon, zested
2 cloves garlic
1/2 bay leaf
1 cup molasses

directions

For 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.

For 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 F.

For 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.

For 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.

Recipe Source: Alex Garcia, Executive Chef, Calle Ocho

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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