Shrimp and Chorizo With Coconut Buttered Rum Sauce
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
-
Sauce
- 113.39 g white wine
- 56.69 g white vinegar
- 113.39 g bacardi coconut rum, divided
- 226.79 g butter, cut in pieces
- 56.69 g sugar
- salt, to taste
- 907.18 g medium shrimp, peeled and deveined
- 113.39 g unsalted butter
- 680.38 g chorizo sausage, cut into julienne strips
- salt & freshly ground black pepper, to taste
directions
- For the sauce, in a small saucepan combine wine, white vinegar and 2 ounces of rum.
- Simmer over medium heat until reduce in volume by half.
- With a whisk, incorporate butter into hot liquid.
- Add 2 ounces of rum and sugar and season with salt to taste.
- Sauté shrimp in butter and set aside.
- Sauté chorizo until it completely cooks and set aside.
- To serve, pour some of the sauce on a serving plate, place chorizo on top of sauce.
- Top with shrimp.
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RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.