Prep 20 mins
Cook 15 mins
If you LOVE Caribbean food, then this is for you. Its good for you, and definately full of flavor! I hope you like it as much as I do!
- 1 lb large shrimp (cooked 2 minutes and peeled)
- 1⁄4 cup olive oil
- 2 tablespoons butter
- 8 minced garlic cloves
- 6 scallions, chopped (green and white parts)
- 2 tablespoons fresh ginger (grated)
- 2 tablespoons rum (Tortuga)
- 1 tablespoon fresh lime juice
- 1 cup coconut milk
- 1 teaspoon garlic pepper seasoning
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon Tabasco sauce (or any HOT sauce)
- Precook the shrimp in a skillet over medium heat until BARELY pink. Let cool and peel, set aside for later.
- In a large skillet, mix the olive oil and butter and heat until the butter has melted. Stir in the garlic, scallions, and ginger and make sure everything is coated evenly.
- Sauté over medium-low heat until the garlic and scallions are soft but not brown.
- Stir in the Rum, and lime juice. Cook for one minute, and then add the Tabasco sauce, garlic pepper, and coconut milk, stirring well.
- Reduce heat and cook for two minutes. Meanwhile combine the cornstarch with the 2 tablespoons of water and mix to make a paste. When you are done combine the cornstarch mixture to the sauce and stir well.
- Add the shrimp and cook for a minute or two until the sauce slightly thickens. Serve right away over white rice, and enjoy!
- (serves 4 as a side dish).
Very good. My girlfriend and I liked this a lot.
This was very easy to make, although I would recommend getting all the ingredients together before you start. The taste was fine, but I thought it could use more lime. I guess Caribbean food is just not my thing. Thanks for the experience though.