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Cubra Libre Shrimp Salad



CUBRA LIBRE SHRIMP SALAD
Bahama Breeze Copycat Recipe

Glaze:
3 limes juiced
2 (12 oz.) cans coke
3/4 cup dark brown sugar
1/4 cup honey Dijon mustard
1 tablespoon dry powdered mustard
2 tablespoons dark rum
pinch salt
1 pound uncooked shrimp, peeled and deveined

Candied Almonds:
1 cup slivered blanched almonds
6 tablespoons sugar

Salad:
1 (10 oz.) package Romaine salad mix
1 (10 oz.) package baby spinach
1 green apple diced
6 strawberries diced
1 fresh pineapple chopped

Sugarcane Vinaigrette:
1/4 cup rice vinegar
2 tablespoons sugar
1/8 cup Creole mustard
1 cup olive oil
1 tablespoon minced garlic
1/8 cup Steen’s cane syrup
1 tablespoon fresh parsley chopped

Garnish:
pineapple
tortilla chips


Rum Cola Marinade: Pour 2 cans of coke in a medium saucepan. Simmer the cola on medium low heat for about 1 hour. This reduces to about a cup. You want to continuously check on this a stir occasionally. Make sure you don’t let this over reduce. After your cola has reduced, remove it from the burner and add your dark brown sugar; ¼ cup of your Dijon mustard; juice from 3 limes; dark rum; pinch of salt and stir in your dry mustard. You want to simmer all these ingredients till it is dissolved. Let the marinade cool. Get out a big plastic Ziploc bag and place your peeled shrimp in there. Now add your rum cola marinade. Marinade overnight.

Candied Almonds: Get out a cookie sheet and line it with parchment paper and set aside. In a heavy nonstick skillet melt the sugar around the almonds; stirring constantly. Remove your almond sugar from the heat immediately and spread onto your parchment covered surface to cool. You might need to break apart some pieces that stick together after cooling. Once cooled you can place them in a zip lock bag till ready.

Dressing: In a Blender place your Creole mustard; Rice vinegar; 2 Tablespoons sugar; Steens cane syrup; garlic; olive oil; chopped parsley; and a pinch of salt and pepper. Blend ingredients until smooth.

Assembly: Get out your Romaine salad mix and chop the salad. Place the chopped salad in a good size bowl. Next add your baby spinach to the bowl and mix well. Get out your green apple and dice it to small bites and place in a big separate bowl. Cut off the green top and chop the strawberries till small bites and place in that same bowl with the apple. Cut the top off the pineapple and discard. Now take off the outer area of the pineapple and discard. The center of the pineapple is non edible- so you want to cut around the center of the pineapple. Take your pineapple and cut into bite size pieces and place this in the apple strawberry bowl.

Cook the Shrimp: Get out a big skillet and on medium heat cook your shrimp. Its ok if you have extra marinade in the pan while cooking. Cook your shrimp till done. When they are done take out the shrimp leaving the extra marinade in the pan if any and set aside in a bowl.

In your salad mix bowl- start to drizzle you’re dressings over the salad mix and start to mix well. Use tongs to evenly distribute the dressing. ( If you placed your dressing in the fridge from making the night before- than you will need to just heat it up in the microwave for a few seconds till it is in liquid form). You want a light coating- you can always add more later. You don’t want to use all the dressing mix- since this comes made in a large quantity.
Place your salad with the dressing on your serving plate. Now top that with your chopped pineapple; apples and strawberries. Now add your cooked shrimp. Lightly drizzle a little extra dressing if needed. Then add your cooked shrimp about 6 on each plate- along with a sprinkle of the candied almonds on top. Serve with large tortilla chips and a big fork because you are going to dive in..

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