Caribbean Shrimp in Lime Sauce, Flambeed With Rum

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

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: 4

UNITS: US

INGREDIENTS

Nutrition

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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