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    You are in: Home / Recipes / Shrimp and Chorizo With Coconut Buttered Rum Sauce Recipe
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    Shrimp and Chorizo With Coconut Buttered Rum Sauce

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Mercy's Note:

    This recipe is from our local newspaper. The original recipe called for 24 U-10 jumbo shrimp.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Directions:

    1. 1
      For the sauce, in a small saucepan combine wine, white vinegar and 2 ounces of rum.
    2. 2
      Simmer over medium heat until reduce in volume by half.
    3. 3
      With a whisk, incorporate butter into hot liquid.
    4. 4
      Add 2 ounces of rum and sugar and season with salt to taste.
    5. 5
      Sauté shrimp in butter and set aside.
    6. 6
      Sauté chorizo until it completely cooks and set aside.
    7. 7
      To serve, pour some of the sauce on a serving plate, place chorizo on top of sauce.
    8. 8
      Top with shrimp.

    Ratings & Reviews:

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    Nutritional Facts for Shrimp and Chorizo With Coconut Buttered Rum Sauce

    Serving Size: 1 (652 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1869.3
     
    Calories from Fat 1228
    65%
    Total Fat 136.5 g
    210%
    Saturated Fat 68.4 g
    342%
    Cholesterol 619.4 mg
    206%
    Sodium 3803.6 mg
    158%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 0.0 g
    0%
    Sugars 14.6 g
    58%
    Protein 72.7 g
    145%

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