Shrimp and Chorizo With Coconut Buttered Rum Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is from our local newspaper. The original recipe called for 24 U-10 jumbo shrimp. Ingredients:
4 ounces white wine |
2 ounces white vinegar |
4 ounces bacardi coconut rum, divided |
1/2 lb butter, cut in pieces |
2 ounces sugar |
salt, to taste |
2 lbs medium shrimp, peeled and deveined |
4 ounces unsalted butter |
1 1/2 lbs chorizo sausage, cut into julienne strips |
salt & freshly ground black pepper, to taste |
Directions:
1. For the sauce, in a small saucepan combine wine, white vinegar and 2 ounces of rum.
2. Simmer over medium heat until reduce in volume by half.
3. With a whisk, incorporate butter into hot liquid.
4. Add 2 ounces of rum and sugar and season with salt to taste.
5. Sauté shrimp in butter and set aside.
6. Sauté chorizo until it completely cooks and set aside.
7. To serve, pour some of the sauce on a serving plate, place chorizo on top of sauce.
8. Top with shrimp.
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