Tag: Blue Chair Bay

Grilled Shrimp on Sugarcane with Coconut Rum Glaze

I live in an apartment that has no outdoor space, so we clearly do not have access to a grill, which is causing me to only want grilled food! Luckily, I have a grill pan so I can get my fix, and I’ve been using it nonstop!

 

 

A really simple weeknight favorite of mine is to grill up some shrimp and serve over rice. This recipe is quick and easy to make, but delivers on flavor! Blue Chair Bay Rum sent me a bottle of their Coconut Rum that I knew would be perfect for a glaze on grilled shrimp. The glaze caramelizes beautifully, adding a nice char and sweetness to the shrimp.

 

I adapted this recipe from a Cooking Light recipe, adding more hints of coconut to play off of the Blue Chair Bay Coconut Rum.

 

Ingredients:

  • 1 tablespoon olive oil
  • the juice of one lime
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 garlic clove, minced
  • 24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
  • 6 sugarcane swizzle sticks, each cut into 2 pieces
  • 1/4 cup packed light brown sugar
  • 1/4 cup Blue Chair Bay Coconut Rum
  • 1/4 cup honey
  • 3 tablespoons Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon coconut oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • Cooking spray
  • Coconut rice, if desired

Continue reading Grilled Shrimp on Sugarcane with Coconut Rum Glaze

Spiked Mint Coconut Milk Hot Chocolate

Today (February 19) is National Chocolate Mint Day! With the cold temperatures across most of the U.S., I think we can all use a nice warm beverage to keep us toasty, and this is the perfect food holiday for such a beverage! So, I present: Spiked Mint Coconut Milk Hot Chocolate!

Blue Chair Bay must feel the same way, so I developed this non-dairy hot chocolate beverage to pair with their Coconut Spiced Rum. The coconut rum, spiced with cinnamon, nutmeg, and clove is the perfect accompaniment to hot chocolate, don’t you think? To enhance the coconut flavor in the rum, I decided to use coconut milk which makes a rich and creamy hot chocolate base.

Rum always reminds me of warmer weather, and the Coconut Spiced Rum is no exception. Blue Chair Bay offers a collection of premium-blended rums inspired by multi-platinum singer-songwriter Kenny Chesney’s love of the island lifestyle. So even though most of us probably are not soaking up the sun at the moment, we can have our own little escape with this winter-weather treat!

For readers over 21 years of age, I also have an exciting giveaway! Blue Chair Bay has offered to give one bottle of Blue Chair Bay Rum to a lucky winner! Details after the recipe.

Ingredients:

  • 2 (13.5 oz) cans full fat coconut milk
  • 4 oz dark chocolate, finely chopped
  • 1/2 teaspoon peppermint extract
  • 4 teaspoons turbinado sugar
  • 4 oz Blue Chair Bay Coconut Spiced Rum

Continue reading Spiked Mint Coconut Milk Hot Chocolate

Exit mobile version