SHRIMP RIDERS
This delicious appetizer riding atop a bed of hot saffron rice with rum butter sauce will be the hit of your holiday party. You better triple the recipe so you don't run out.
Provided by Pat Duran @kitchenChatter
Categories Other Sauces
Number Of Ingredients 15
Steps:
- Peel and devein shrimp, leaving tails on. Split length-wise without cutting in half,and arrange in baking pan, tails up. Pour Rum Butter Sauce over shrimp. Bake in pre-heated 450^ oven for 4 minutes;slip under the broiler for 2 or 3 minutes to brown. Remove shrimp to a bed of hot rice in serving dish.Drain the sauce off and add the rum. Spoon sauce over shrimp and rice.
- Rum Butter Sauce: Combine all ingredients in a small saucepan, except rum. Heat to simmer then remove from heat and pour over shrimp.
- Saffron Rice: Melt butter in medium saucepan, add onion and saffron; cook until onion is soft and translucent. Add water and salt. Bring to a boil again, stir and cook until rice has absorbed all the liquid and is tender and fluffy.
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