Braden Family Cookbook
Often seen names
SHRIMP WITH RUM
Stolen by Joel
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.......
- 2 ½ pounds large raw shrimp, peeled
and de-veined, with tails left on
- 3/4 teaspoon salt, plus 1 teaspoon for
- 3 dashes Tabasco
- ½ cup light rum
- Juice of 1 lime
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- 4 tablespoons unsalted butter
- ½ cup Spanish olive oil (Greek is better!)
- 6 cloves garlic, finely chopped
- ½ teaspoon freshly ground black pepper
- ½ cup fine dry bread crumbs
- 1 lime, quartered
- 2 tablespoons finely chopped flat-leaf
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,
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