Caribbean Shrimp in Lime Sauce, Flambeed with Rum

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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



  • 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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See also


[[Category:Lime juice Recipes