Caribbean Shrimp in Lime Sauce, Flambeed With Rum |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Recipe from Spring/99 issue of Gusto Magazine, donated by Daniel et Daniel Catering, Toronto. I prepared this dish for a Caribbean Theme , birthday barbecue for 20 guests, by adjusting the recipe, times 5. It worked very well, and was a popular dish. Because the recipe was increased, times five, it had to be cooked in two batches, using two skillets at a time, on the barbecue. Flambe on a barbecue presents a small challenge but it can be done. There were no leftovers Ingredients:
32 medium shrimp, peeled and deveined |
salt and pepper |
1 teaspoon finely chopped garlic |
1/2 tablespoon minced fresh ginger |
1 tablespoon vegetable oil |
1/3 cup dark rum |
2 limes, juice of |
3/4 cup coconut milk, plus |
2 tablespoons coconut milk |
1/4 cup 35% cream |
cayenne pepper |
1/2 lime, zest of |
15 leaves fresh coriander |
1 tablespoon julienned red pepper |
Directions:
1. Season shrimp with salt and pepper.
2. In a medium-heavy bottom skillet, over medium heat, saute shrimp, garlic and ginger in oil about 3 minutes, stirring constantly to ensure garlic and ginger do not burn.
3. Add rum and flambe shrimp.
4. Add lime juice and simmer about 1 minute.
5. Remove shrimp from pan and set aside.
6. Add coconut milk, 35% cream, cayenne pepper and lime zest to pan; bring to a boil.
7. Reduce heat and simmer about 5 minutes, or until sauce thickens slightly.
8. Return shrimp to pan until heated through.
9. Do not allow sauce to boil.
10. Adjust seasoning, if necessary.
11. Garnish with coriander and red pepper.
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