SPICY GARLIC SHRIMP WITH RUM
Steps:
- Place the shrimp in a large glass or ceramic bowl and toss with the salt and Tabasco. In a small glass bowl, combine the rum, lime juice, Worcestershire, and cumin. Whisk together and pour the mixture over the shrimp. Toss the shrimp to coat them evenly, cover the bowl and refrigerate for at least 1 hour and preferably 2.
- Preheat a grill or broiler to high heat. In a small saucepan heat the butter and olive oil over low heat. When the mixture is hot and foamy, add the garlic and stir for 1 or 2 minutes, until the aroma of the garlic is released. Do not allow the garlic to burn. Remove 2 tablespoons of the marinade from the shrimp dish and add to the garlic mixture. Bring to a simmer and cook for 1 minute. Remove the shrimp from the marinade with a slotted spoon and discard the remaining marinade. Place the shrimp in a shallow ovenproof dish that will hold them all in one layer. Or, make a single layer of shrimp in the base of individual gratin dishes. Pour an equal amount of the garlic mixture over each, and sprinkle with the salt, pepper, and bread crumbs. Broil the shrimp about 4 inches from the heat source until golden and bubbling, about 8 minutes. Remove from the oven and let cool for 5 minutes, then squeeze a little lime juice over each and sprinkle with the parsley.
CARIBBEAN SHRIMP IN LIME SAUCE, FLAMBEED WITH RUM
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
Provided by TOOLBELT DIVA
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Season shrimp with salt and pepper.
- 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.
- Add rum and flambe shrimp.
- Add lime juice and simmer about 1 minute.
- Remove shrimp from pan and set aside.
- Add coconut milk, 35% cream, cayenne pepper and lime zest to pan; bring to a boil.
- Reduce heat and simmer about 5 minutes, or until sauce thickens slightly.
- Return shrimp to pan until heated through.
- Do not allow sauce to boil.
- Adjust seasoning, if necessary.
- Garnish with coriander and red pepper.
Nutrition Facts : Calories 222.6, Fat 18.7, SaturatedFat 12.8, Cholesterol 16.6, Sodium 12.5, Carbohydrate 4.2, Fiber 0.2, Sugar 0.5, Protein 1.5
GRILLED RUM-SOAKED SHRIMP (CUBA -- CARIBBEAN)
This recipe was found on the melindalee.com website. It is great when served with Mango-Lime Relish (see recipe). Preparation time does not include the 2-3 hours needed for the shrimp to marinate.
Provided by Sydney Mike
Categories Cuban
Time 33m
Yield 32 shrimp, 4 serving(s)
Number Of Ingredients 8
Steps:
- Clean & trim shrimp & make 1/4-inch-deep incision on the top of each one (the side without the feet) from tail to head, then under cold running water, open the incision & wash away any brownish-black matter (including the thin, dark vein).
- In a large nonreactive) stainless steel or glass bowl, combine lime juice, pineapple juice, rum, cilantro & garlic, then salt & pepper to taste.
- Add shrimp, cover the refrigerate, allowing shrimp to marinate for as least 2 & not more than 3 hours.
- Remove shrimp from the marinade & set the shrimp aside, discarding everything else.
- Run a skewer through each shrimp, skewering it in the tail area & also in the thicker, upper area, fitting 8 shrimp on a 10-inch skewer. IF USING WOODEN SKEWERS, DO NOT LEAVE ANY GAPS BETWEEN THE SHRIMP!
- Place shewered shrimp on the grill over medium-high heat & grill about 3-4 minutes on each side, until the shells turn bright red & the meat is an even, opaque white.
- Remove shrimp from the grill & serve on a bed of Mango Lime Relish, either skewered or not, as you prefer.
Nutrition Facts : Calories 169.4, Fat 0.7, SaturatedFat 0.1, Cholesterol 60.5, Sodium 348.2, Carbohydrate 19.9, Fiber 2.1, Sugar 10.5, Protein 7.4
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