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Caribbean Shrimp in Lime Sauce, Flambeed with Rum

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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 barbeque 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 barbeque. Flambe on a barbeque presents a small challenge but it can be done. There were no leftovers



Ingredients Needed For Caribbean Shrimp in Lime Sauce, Flambeed with Rum
* 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 peppers




Directions To Prepare Caribbean Shrimp in Lime Sauce, Flambeed with Rum
* 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.




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Monday, December 18, 2017, 2:40 pm


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