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

CARIBBEAN SHRIMP & RICE BOWL



Caribbean Shrimp & Rice Bowl image

I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. -Lauren Katz, Ashburn, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

1 medium ripe avocado, peeled and pitted
1/3 cup reduced-fat sour cream
1/4 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 medium mango, peeled and cubed
1/2 cup salsa
1 package (8.8 ounces) ready-to-serve brown rice
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 teaspoon Caribbean jerk seasoning
1 tablespoon canola oil
2 green onions, sliced
Lime wedges, optional

Steps:

  • For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions., Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes., Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.

Nutrition Facts : Calories 498 calories, Fat 14g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 698mg sodium, Carbohydrate 62g carbohydrate (23g sugars, Fiber 9g fiber), Protein 29g protein.

SHRIMP IN SPICY LIME SAUCE



Shrimp in Spicy Lime Sauce image

Few people I know have gone food hunting in Cambodia, so I was curious when Deb Winson, a New York-based food stylist, came back with an ecstatic report. ''Everything was so fresh and beautiful, and everything was so simple,'' she said. When I asked her to describe her favorite dish, she told me about a great preparation for shrimp cooked in lime. The ingredients were much as I expected: limes, sugar, salt, chiles and garlic, all common in Southeast Asian cooking. But the technique sounded unusual. The shrimp were not stir-fried, as you might expect, but instead were simmered in a very pungent sauce so that they took on strong flavor and still stayed juicy. This is my version.

Provided by Mark Bittman

Categories     easy, quick, seafood, appetizer, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

About 1/2 cup lime juice (4 to 6 limes)
1/4 cup sugar
1 1/2 teaspoons salt, more to taste
2 tablespoons neutral oil, like canola or grape seed
1 teaspoon minced garlic
1/2 teaspoon crushed red chile flakes, or to taste
1 1/2 pounds peeled shrimp, or 3 pounds head-on shrimp, left unpeeled
Minced cilantro, for garnish

Steps:

  • In a small bowl, combine the lime juice, sugar and salt. Place oil in a 10- or 12-inch skillet, and turn the heat to high. A minute later, add the garlic and chile flakes and cook the garlic until it just begins to brown. Immediately add the lime juice mixture all at once, and cook until it reduces by half, or even more, 3 to 5 minutes. There should be only about 1/4 cup of liquid in the skillet, and it should be syrupy.
  • Add the shrimp, and cook over high heat. The shrimp will give off liquid of their own and begin to turn pink almost immediately. After about 2 minutes, stir contents of pan. Continue cooking, stirring occasionally until all the shrimp are pink, about 4 minutes total. Taste, adjust seasoning, garnish with cilantro and serve with rice.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 13 grams, TransFat 0 grams

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

CARIBBEAN HOLIDAY SHRIMP



Caribbean Holiday Shrimp image

Skewer these spicy marinated shrimp with toothpicks to create a yummy appetizer. Toss them with greens to make a special salad.

Provided by Sue

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h10m

Yield 8

Number Of Ingredients 9

1 tablespoon vegetable oil
2 tablespoons minced fresh ginger root
2 limes, juiced
2 cloves garlic, minced
1 tablespoon soy sauce
½ teaspoon white sugar
½ teaspoon crushed red pepper flakes
2 pounds large cooked shrimp, peeled, tails on
½ cup chopped fresh cilantro

Steps:

  • In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 2.9 g, Cholesterol 221.3 mg, Fat 3.1 g, Fiber 0.7 g, Protein 24.1 g, SaturatedFat 0.5 g, Sodium 369 mg, Sugar 0.7 g

CARIBBEAN SHRIMP



Caribbean Shrimp image

Tangy lime juice balances the heat from crushed red pepper flakes in a crowd-pleasing seafood appetizer.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 16

Number Of Ingredients 9

1 1/2 lb uncooked peeled deveined medium shrimp (46 to 50), thawed if frozen
2 medium green onions, chopped (2 tablespoons)
2 cloves garlic, finely chopped
2 teaspoons grated lime peel
1/4 cup lime juice
1 tablespoon soy sauce
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper
2 teaspoons sesame oil

Steps:

  • In large glass or plastic bowl, mix all ingredients except oil. Cover and refrigerate at least 30 minutes but no longer than 4 hours.
  • Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. Arrange shrimp in single layer in pan.
  • Bake uncovered 7 to 8 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot.

Nutrition Facts : Calories 50, Carbohydrate 1 g, Cholesterol 80 mg, Fiber 0 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg

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