Name: Caribbean Shrimp in Lime Sauce, Flambeed With Rum
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 32 medium shrimp, peeled and deveined; salt and pepper; 1 teaspoon finely chopped garlic; 1/2 tablespoon minced fresh ginger; 1 tablespoon vegetable oil; 1/3 cup dark rum; 2 limes, juice of; 3/4 cup coconut milk, plus; 2 tablespoons coconut milk; 1/4 cup 35% cream; cayenne pepper; 1/2 lime, zest of; 15 leaves fresh coriander; 1 tablespoon julienned red pepper

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Recipe by TOOLBELT DIVA

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Caribbean Shrimp in Lime Sauce, Flambeed With Rum created by Queen Dragon Mom

Recipe from Spring/99 issue of Gusto Magazine, donated by Daniel et Daniel Catering, Toronto. I prepared this dish for a "Caribbean Theme", birthday barbecue for 20 guests, by adjusting the recipe, times 5. It worked very well, and was a popular dish. Because the recipe was increased, times five, it had to be cooked in two batches, using two skillets at a time, on the barbecue. Flambe on a barbecue presents a small challenge but it can be done. There were no leftovers

Ready In:: 20mins
Serves:
Units:

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ingredients

32 medium shrimp, peeled and deveined
salt and pepper
1 teaspoon finely chopped garlic
¹⁄₂ tablespoon minced fresh ginger
1 tablespoon vegetable oil
¹⁄₃ cup dark rum
2 limes, juice of
³⁄₄ cup coconut milk, plus
2 tablespoons coconut milk
¹⁄₄ cup 35% cream
cayenne pepper
¹⁄₂ lime, zest of
15 leaves fresh coriander
1 tablespoon julienned red pepper

directions

Season shrimp with salt and pepper.
In a medium-heavy bottom skillet, over medium heat, saute shrimp, garlic and ginger in oil about 3 minutes, stirring constantly to ensure garlic and ginger do not burn.
Add rum and flambe shrimp.
Add lime juice and simmer about 1 minute.
Remove shrimp from pan and set aside.
Add coconut milk, 35% cream, cayenne pepper and lime zest to pan; bring to a boil.
Reduce heat and simmer about 5 minutes, or until sauce thickens slightly.
Return shrimp to pan until heated through.
Do not allow sauce to boil.
Adjust seasoning, if necessary.
Garnish with coriander and red pepper.

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RECIPE MADE WITH LOVE BY

@TOOLBELT DIVA

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@TOOLBELT DIVA

Contributor

"Recipe from Spring/99 issue of Gusto Magazine, donated by Daniel et Daniel Catering, Toronto. I prepared this dish for a "Caribbean Theme", birthday barbecue for 20 guests, by adjusting the recipe, times 5. It worked very well, and was a popular dish. Because the recipe was increased, times five, it had to be cooked in two batches, using two skillets at a time, on the barbecue. Flambe on a barbecue presents a small challenge but it can be done. There were no leftovers"

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review by Queen Dragon Mom

8/26/2006

Toolie, this is really delicious. It doesn't take long for a great result. It's a sophisticated blend of flavors, sweet, tart, but they come together very well. I will make this again, you can count on it! (The boys gobbled it up so fast that I thought they would take the finish off their plates!)

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photo by Queen Dragon Mom

8/25/2006

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creation by TOOLBELT DIVA

4/25/2003

Recipe from Spring/99 issue of Gusto Magazine, donated by Daniel et Daniel Catering, Toronto. I prepared this dish for a "Caribbean Theme", birthday barbecue for 20 guests, by adjusting the recipe, times 5. It worked very well, and was a popular dish. Because the recipe was increased, times five, it had to be cooked in two batches, using two skillets at a time, on the barbecue. Flambe on a barbecue presents a small challenge but it can be done. There were no leftovers