Camarones Al Ajillo Con Ron (Spicy Garlic Shrimp With Rum)

Recipe Ingredients

3 lbs	1362g / 48oz	Large raw shrimp*
		Salt to taste
1/2 cup	118ml	Light rum
1		Lime juice of
1 tablespoon	15ml	Worcestershire sauce
4 tablespoons	60ml	Salted butter (1/2 stick)
1/2 cup	118ml	Spanish olive oil
4		Garlic, finely -chopped (or more)
1/4 cup	36g / 1.3oz	Cracker meal or fine bread -crumbs
1/2 teaspoon	2.5ml	Ground cumin
2 tablespoons	30ml	Finely chopped fresh parsley

Recipe Instructions

* shelled and with tails left on (3 pounds yields about 44 shrimp)

1. Place the shrimp in a large non-reactive bowl and season liberally with salt and Tabasco. In a small non-reactive bowl, combine the rum, lime juice, Worcestershire and cumin. Add the mixture to the shrimp, toss to blend, and refrigerate, covered, at least 1 hour or until ready to cook.

2. Preheat the broiler. In a small saucepan over low heat, heat the butter and oil. When the butter begins to foam, add the garlic, cook, stirring, 1 to 2 minutes, and set aside.

3. Remove the shrimp from the marinade (discard the marinade), transfer them to a shallow ovenproof dish that will fit them comfortably in a single layer or to individual ramekins, and spoon the garlic sauce evenly over them. Sprinkle the cracker meal on top.

4. Broil 4 inches from the heat source until golden, 8 to 10 minutes. Sprinkle with the parsley and serve at once.

Source:
Cooking Light, June 1995, page 58

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.