Spicy Caribbean Shrimp in Rum-Lime Coconut Sauce
This vibrant and flavorful dish, inspired by the tropical essence of the Caribbean, features succulent shrimp sautéed to perfection in a tantalizing rum-lime coconut sauce. The recipe dates back to the Spring 1999 issue of Gusto Magazine and was contributed by the renowned Daniel et Daniel Catering of Toronto. It’s perfect for a lively barbecue or a festive gathering, and its rich flavors are sure to captivate your guests. When I prepared this dish for a 'Caribbean Theme' birthday barbecue for 20 guests, I multiplied the recipe, cooking in batches on the barbecue to keep the essence of flambe alive. The result? A wonderfully popular dish with no leftovers, making it the star of our event!
4
Servings
210
Calories
14
Ingredients
Ingredients
medium shrimp
32 (peeled and deveined)
salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
garlic
1 teaspoon (finely chopped)
fresh ginger
1/2 tablespoon (minced)
vegetable oil
1 tablespoon (for sautéing)
dark rum
1/3 cup (for flaming)
lime juice
2 limes (juiced)
coconut milk
3/4 cup (plus 2 tablespoons for finishing)
35% cream
1/4 cup (for richness)
cayenne pepper
to taste (for added spice)
lime zest
1/2 lime (for flavor)
fresh coriander
15 leaves (for garnish)
red pepper
1 tablespoon (julienned for garnish)
Instructions
1
Season the shrimp generously with salt and pepper.
2
In a medium-heavy skillet over medium heat, add the vegetable oil and sauté the shrimp along with the garlic and ginger for about 3 minutes, stirring constantly to prevent the garlic and ginger from burning.
3
Carefully add the dark rum to the skillet, and use a long lighter or match to flambé the shrimp. Allow the flames to subside as the alcohol burns off.
4
Once the flame is out, add the fresh lime juice to the pan and simmer the mixture for about 1 minute.
5
Remove the shrimp from the skillet and set aside on a plate.
6
In the same pan, add the coconut milk, 35% cream, cayenne pepper, and lime zest. Increase the heat to a boil, then reduce it to a simmer. Let the sauce thicken for approximately 5 minutes.
7
Return the shrimp to the skillet, stirring gently to coat. Heat through, but avoid letting the sauce boil.
8
Taste and adjust the seasoning as necessary to achieve a flavorful balance.
9
Garnish the dish with fresh coriander leaves and julienned red pepper before serving.
Nutrition Information
13.5g
Fat
11.5g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Spicy Caribbean Shrimp in Rum-Lime Coconut Sauce.
Who is the original contributor of this recipe?
The recipe was contributed by Daniel et Daniel Catering of Toronto.
Where was this recipe first published?
It was originally featured in the Spring 1999 issue of Gusto Magazine.
How many servings does this recipe yield?
This recipe yields 4 servings.
How many shrimp are required?
The recipe requires 32 medium shrimp.
How should the shrimp be prepared before cooking?
The shrimp should be peeled and deveined.
What type of rum is used in this dish?
The recipe calls for 1/3 cup of dark rum.
What are the primary aromatics used?
The aromatics include 1 teaspoon of finely chopped garlic and 1/2 tablespoon of minced fresh ginger.
What is the recommended cooking oil?
The recipe uses 1 tablespoon of vegetable oil for sautéing.
How long should the shrimp be sautéed initially?
Sauté the shrimp with garlic and ginger for about 3 minutes.
How do you flambé the shrimp?
Add dark rum to the skillet and use a long lighter or match to ignite the alcohol, allowing the flames to subside naturally.
How much lime juice is added to the pan?
The juice from 2 limes is added after the flambé process.
What ingredients are used for the sauce base?
The sauce is made from coconut milk, 35% cream, cayenne pepper, and lime zest.
How long does the sauce need to simmer?
The sauce should simmer and thicken for approximately 5 minutes.
What is the calorie count per serving?
Each serving contains 210 calories.
How much protein is in one serving?
There are 12.5 grams of protein per serving.
What is the fat content for this recipe?
One serving contains 13.5 grams of fat.
How many carbohydrates are in each serving?
There are 11.5 grams of carbohydrates per serving.
What garnishes are suggested for this dish?
The dish is garnished with 15 fresh coriander leaves and 1 tablespoon of julienned red pepper.
Is this recipe suitable for a barbecue?
Yes, it is perfect for a lively barbecue and can be cooked in batches on the grill.
How much lime zest is needed?
The recipe uses the zest of 1/2 a lime.
What type of cream is used for the sauce?
The recipe specifies using 35% cream for richness.
How much coconut milk is used in total?
The recipe uses 3/4 cup of coconut milk plus an additional 2 tablespoons for finishing.
What spice provides the heat in this recipe?
Cayenne pepper is used to provide the spicy kick.
In what category is this recipe classified?
It is classified under Lunch/Snacks.
What is the total ingredient count?
There are 14 distinct ingredients in this recipe.
Should the shrimp stay in the pan while the sauce thickens?
No, the shrimp should be removed and set aside on a plate while the sauce thickens.
What precaution should be taken when returning shrimp to the sauce?
Heat them through gently but avoid letting the sauce boil.
What are the main tags associated with this recipe?
Tags include caribbean, shrimp, flambe, coconut, rum, barbecue, tropical, seafood, and spicy.
What is the inserted date of this recipe in the database?
The recipe was inserted on 2024-10-06.