Best Island Rum Lime Sauce Recipes

CARIBBEAN SHRIMP IN LIME SAUCE, FLAMBEED WITH RUM

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.

ISLAND SHRIMP AND PINEAPPLE SKEWERS WITH RUM BUTTER SAUCE

Steps:

• Preheat a grill to medium heat.
• In a bowl, combine the lime juice, oil, 2 teaspoons of the ginger, garlic, and pepper flakes. Add the shrimp and pineapple chunks, toss to combine, and let marinate while the grill heats, about 15 minutes. Remove from the marinade.
• Wrap the shrimp with the prosciutto. Alternately, thread the pineapple chunks and the wrapped shrimp onto metal or bamboo skewers. Grill until the shrimp are cooked through and the pineapple chunks are marked, 3 to 4 minutes per side. Remove from the grill. (Alternately, the skewers can be cooked under the broiler, turning as necessary to cook evenly and avoid burning.)
• Make the sauce in a medium saucepan by combining the rum, shallots, and remaining 2 teaspoons of minced ginger. Bring to a boil. Reduce the heat and simmer until reduced to 3 tablespoons in volume, 3 to 4 minutes. With the heat on medium-low, whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Season with the salt and cayenne, and stir. Remove from the heat and transfer to a decorative bowl.
• To serve, transfer the wrapped shrimp and pineapple chunks from the skewers to a platter. Sprinkle with the cilantro and serve with the rum butter sauce.

ISLAND RUM PUNCH

Steps:

• In a short cocktail glass, mix together rum, lime juice, sugar, and water. Add ice cubes and stir. Adjust amount of lime and sugar to taste. Rum is a liquor made from sugar cane juice, fermented and distilled. It is common in the West Indies, when you order a simple punch, to be served a tray bearing icefilled glasses, a bottle of rum, some cutup limes, and a bowl of raw sugar. Everyone makes his or her own cocktail to taste.

ISLAND SHRIMP AND PINEAPPLE SKEWERS WITH RUM BUTTER SAUCE

Steps:

• In a bowl, combine lime juice, oil, ginger, garlic, and pepper flakes. Add the shrimp and pineapple chunks, toss to combine. Let marinade while grill heats up, about 15 minutes.
• Prepare grill with medium coals.
• Wrap shrimp with prosciutto. Alternately thread the pineapple chunks and the wrapped shrimp onto skewers (about 4 per skewer).
• Grill until shrimp are cooked and the pineapple chunks are brown around the edges.
• Make the sauce in a medium sauce pan by combining the rum, shallots, ginger. Bring to a boil. Reduce heat and simmer until reduces to 3 tablespoons in volume.
• With heat on low, whisk in the butter, 1 tablespoon at a time. Continue until all the butter is incorporated and the sauce coats the back of the spoon. Be careful to not allow it to get too hot and allow the sauce to break down.
• Season with salt and cayenne, stir and remove from heat.
• To serve: transfer shrimp and pineapple from the skewers to a platter. Sprinkle with cilantro and serve with rum butter sauce.

ISLAND RUM PUNCH

Steps:

• Stir together all ingredients except nutmeg in a pitcher. Serve over ice, sprinkled with a bit of nutmeg.