Ingredients
-
32
-
-
1
-
1/2
-
1
-
1/3
-
2
-
3/4
-
2
-
1/4
-
-
1/2
-
15
-
1
-
Directions
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,Toolie, this is really delicious. It doesn’t take long for a great result. It’s a sophisticated blend of flavors, sweet, tart, but they come together very well. I will make this again, you can count on it! (The boys gobbled it up so fast that I thought they would take the finish off their plates!)
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Steps
|
1
Done
|
Season Shrimp With Salt and Pepper. |
|
2
Done
|
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
Done
|
Add Rum and Flambe Shrimp. |
|
4
Done
|
Add Lime Juice and Simmer About 1 Minute. |
|
5
Done
|
Remove Shrimp from Pan and Set Aside. |
|
6
Done
|
Add Coconut Milk, 35% Cream, Cayenne Pepper and Lime Zest to Pan; Bring to a Boil. |
|
7
Done
|
Reduce Heat and Simmer About 5 Minutes, or Until Sauce Thickens Slightly. |
|
8
Done
|
Return Shrimp to Pan Until Heated Through. |
|
9
Done
|
Do not Allow Sauce to Boil. |
|
10
Done
|
Adjust Seasoning, If Necessary. |
|
11
Done
|
Garnish With Coriander and Red Pepper. |
