Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
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.