SHRIMP RIDERS

Shrimp Riders image

Provided by Pat Duran @kitchenChatter

Number Of Ingredients 15

24 large shrimp,peeled,devein leave tails on
RUM SAUCE
1 tablespoon(s) chopped parsley
1 teaspoon(s) oregano
1/4 teaspoon(s) salt
2 tablespoon(s) lemon juice
1/2 cup(s) melted butter
1 1/2 ounce(s) rum liquor
SAFFRON RICE:
2 tablespoon(s) butter
1/2 small onion, finely chopped
1 1/2 cup(s) water
1/2 teaspoon(s) salt
1 cup(s) long grain rice
1/2 teaspoon(s) saffron

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.