Caribbean Shrimp In Lime Sauce Flambeed With Rum Recipes

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CARIBBEAN SHRIMP IN LIME SAUCE, FLAMBEED WITH RUM



Caribbean Shrimp in Lime Sauce, Flambeed With Rum image

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

Provided by TOOLBELT DIVA

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 222.6, Fat 18.7, SaturatedFat 12.8, Cholesterol 16.6, Sodium 12.5, Carbohydrate 4.2, Fiber 0.2, Sugar 0.5, Protein 1.5

GRILLED RUM-SOAKED SHRIMP (CUBA -- CARIBBEAN)



Grilled Rum-Soaked Shrimp (Cuba -- Caribbean) image

This recipe was found on the melindalee.com website. It is great when served with Mango-Lime Relish (see recipe). Preparation time does not include the 2-3 hours needed for the shrimp to marinate.

Provided by Sydney Mike

Categories     Cuban

Time 33m

Yield 32 shrimp, 4 serving(s)

Number Of Ingredients 8

32 shrimp, medium-size (about 2 pounds)
4 limes, juice of (about 8 tablespoons)
1 1/2 cups pineapple juice, canned
1/2 cup dark rum
2 tablespoons cilantro, finely chopped
1 teaspoon garlic clove, chopped
1/8 teaspoon salt, to taste
1/8 teaspoon ground pepper, to taste

Steps:

  • Clean & trim shrimp & make 1/4-inch-deep incision on the top of each one (the side without the feet) from tail to head, then under cold running water, open the incision & wash away any brownish-black matter (including the thin, dark vein).
  • In a large nonreactive) stainless steel or glass bowl, combine lime juice, pineapple juice, rum, cilantro & garlic, then salt & pepper to taste.
  • Add shrimp, cover the refrigerate, allowing shrimp to marinate for as least 2 & not more than 3 hours.
  • Remove shrimp from the marinade & set the shrimp aside, discarding everything else.
  • Run a skewer through each shrimp, skewering it in the tail area & also in the thicker, upper area, fitting 8 shrimp on a 10-inch skewer. IF USING WOODEN SKEWERS, DO NOT LEAVE ANY GAPS BETWEEN THE SHRIMP!
  • Place shewered shrimp on the grill over medium-high heat & grill about 3-4 minutes on each side, until the shells turn bright red & the meat is an even, opaque white.
  • Remove shrimp from the grill & serve on a bed of Mango Lime Relish, either skewered or not, as you prefer.

Nutrition Facts : Calories 169.4, Fat 0.7, SaturatedFat 0.1, Cholesterol 60.5, Sodium 348.2, Carbohydrate 19.9, Fiber 2.1, Sugar 10.5, Protein 7.4

CARIBBEAN SHRIMP



Caribbean Shrimp image

Make and share this Caribbean Shrimp recipe from Food.com.

Provided by kyle martin

Categories     Caribbean

Time 34m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon light brown sugar
1 teaspoon ground allspice
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 tablespoon molasses
2 tablespoons fresh lime juice
1 3/4 lbs shelled uncooked jumbo shrimp
1 lime, cut into wedges,for garnish

Steps:

  • Heat broiler.
  • Coat large broiler-pan rack with nonstick vegetable-oil cooking spray.
  • Mix brown sugar, allspice, black pepper, onion powder, thyme, salt and cayenne in bowl.
  • Whisk in oil, molasses and lime juice until smooth.
  • Add shrimp; toss to coat.
  • Cover and refrigerate for 10 minutes, stirring after 5 minutes.
  • Arrange shrimp in single layer on broiler-pan rack.
  • Broil about 4 inches from heat for 2 minutes.
  • Turn shrimp over.
  • Broil 1-2 minutes or until shrimp are cooked through.
  • Serve shrimp immediately with white rice if desired.
  • Garnish with lime wedges.
  • Pour drippings from broiler pan over shrimp, if desired.

Nutrition Facts : Calories 142.8, Fat 3.7, SaturatedFat 0.5, Cholesterol 166.8, Sodium 946.5, Carbohydrate 8.9, Fiber 0.7, Sugar 4.4, Protein 18.3

CARIBBEAN SHRIMP



Caribbean Shrimp image

Picked this one up on a recipe card at the seafood department of our local supermarket. Please note that prep. time includes marinating time!

Provided by Millereg

Categories     Lunch/Snacks

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb large or jumbo shrimp, cleaned,tails left on
2 teaspoons olive oil
2 teaspoons finely minced garlic
1 teaspoon chopped dried rosemary
1 teaspoon chopped dried thyme
1/4-1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
fresh lime (, for garnish)

Steps:

  • Combine all ingredients except limes and marinate at room temperature for at least 1 hour.
  • Heat a dry skillet over medium-high heat and, when skillet is hot, lay shrimp in pan.
  • Cook shrimp 2 to 4 minutes per side, depending on size.
  • Brush shrimp with remaining marinade before turning.
  • Serve with lime.

Nutrition Facts : Calories 159.4, Fat 4.3, SaturatedFat 0.6, Cholesterol 239, Sodium 1218.6, Carbohydrate 2.7, Fiber 0.3, Protein 26

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