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Chuck Braden

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GARLIC SHRIMP WITH RUM                              Stolen by Joel 

Hi Friends 

Got this recipe off of Too Hot Tamales show # 6255, and knew it would be a big hit with everyone...... I mean, what's not to like?????   Enjoy....... Joel Pressburg

 2 pounds large raw shrimp, peeled and de-veined, with tails left on
3/4 teaspoon salt, plus 1 teaspoon for breadcrumb mixture
3 dashes Tabasco
cup light rum
Juice of 1 lime
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
4 tablespoons unsalted butter
cup Spanish olive oil (Greek is better!)
6 cloves garlic, finely chopped
teaspoon freshly ground black pepper
cup fine dry bread crumbs
1 lime, quartered
2 tablespoons finely chopped flat-leaf parsley

Place the shrimp in a large glass or ceramic bowl and toss with the salt and Tabasco.  In a small glass bowl, combine the rum, lime juice, Worcestershire, and cumin.  Whisk together and pour the mixture over the shrimp.  Toss the shrimp to coat them evenly, cover the bowl and refrigerate for at least 1 hour, preferably 2.

Preheat a grill or broiler to high heat.  In a small saucepan heat the butter and olive oil over low heat.  When the mixture is hot and foamy, add the garlic and stir for 1 or 2 minutes, until the aroma of the garlic is released.  Do not allow the garlic to burn.  Remove 2 tablespoons of the marinade from the shrimp dish and add to the garlic mixture.  Bring to a simmer and cook for

1 minute.  Remove the shrimp from the marinade with a slotted spoon and discard the remaining marinade.  Place the shrimp in a shallow ovenproof dish that will hold them all in one layer.  Or, make a single layer of shrimp in the base of individual gratin dishes.  Pour an equal amount of the garlic mixture over each, and sprinkle with the salt, pepper, and bread crumbs.  Broil the shrimp about 4 inches from the heat source until golden and bubbling, about 8 minutes.  Remove from the oven and let cool for 5 minutes, then squeeze a little lime juice over each and sprinkle with the parsley