Directions:
- In a dry small skillet over medium heat, toast cumin seeds and peppercorns until aromatic, about 1-2 minutes. Remove from skillet. Crush seeds using a spice mill or blender.
- In a small bowl, combine the orange peel, oregano, salt and crushed cumin and peppercorns. Sprinkle 1 tablespoon spice mixture over shrimp.
- In a large skillet, cook shrimp in oil over medium-high heat for 1 minute; turn shrimp. Add the orange juice, rum, garlic and 1 tablespoon spice mixture. Cook and stir 1-2 minutes longer or until shrimp turn pink; remove and keep warm.
- Bring liquid in skillet to a boil. Cook until reduced to 2/3 cup, about 35 minutes. Meanwhile, for salsa, combine the orange, onion, avocado, 1/4 cup cilantro, jalapeno and remaining spice mixture in a small bowl.
- Stir remaining cilantro into sauce. Serve with shrimp and salsa. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 298.94 Kcal (1252 kJ) | ||
| Calories from fat | 153.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.04g | 26% | |
|---|---|---|---|
| Cholesterol | 33.7mg | 11% | |
| Sodium | 817.51mg | 34% | |
| Potassium | 375.16mg | 8% | |
| Total Carbs | 29.3g | 10% | |
| Sugars | 8.86g | 35% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 6.26g | 13% | |
| Vitamin C | 50.9mg | 85% | |
| Iron | 1.3mg | 7% | |
| Calcium | 43.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 147.65 Kcal (618 kJ) | ||
| Calories from fat | 75.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.41g | 26% | |
|---|---|---|---|
| Cholesterol | 16.64mg | 11% | |
| Sodium | 403.78mg | 34% | |
| Potassium | 185.3mg | 8% | |
| Total Carbs | 14.47g | 10% | |
| Sugars | 4.38g | 35% | |
| Dietary Fiber | 1.12g | 9% | |
| Protein | 3.09g | 13% | |
| Vitamin C | 25.1mg | 85% | |
| Iron | 0.6mg | 7% | |
| Calcium | 21.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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