Caribbean Shrimp in Lime Sauce, Flambeed with Rum
Recipe from Spring/99 issue of Gusto Magazine, donated by Daniel et Daniel Catering, Toronto. I prepared this dish for a "Caribbean Theme", birthday barbeque 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 barbeque. Flambe on a barbeque presents a small challenge but it can be done. There were no leftovers
- 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 peppers
- 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.
[[Category:Lime juice Recipes