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
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