Tuesday, August 21, 2012

Rum Glazed Pan Sautéed Shrimp

Rum glazed shrimp on a bed of lettuce with nectarines
I have no idea why I decided that I had to have rum glazed shrimp. I know why it was pan sauteed and not grilled-- it is unbelievably hot outside. I probably could have cooked dinner on the sidewalk. Grilling was out of the question. I think I will grill this winter in the snow (truly-- be ready for the grilling recipes this winter when I am whining about the lack of summer tomatoes).  Note: You could use the same amount of glaze for a pound (.45 kg) of shrimp. Also the sugar is important- it helps the shrimp caramelize.

Rum Glaze

1/4 Cup (60 ml) of Rum (I used dark rum)
1/4 Cup (60 ml) of Lime Juice
2 Tbsp of Honey
1/2 Tsp of Ancho Chile, Chipotle, or Cayenne Pepper

Whisk the rum glaze ingredients together in a small bowl and set aside.


2 Tbsp of Oil
1/2 Tsp of Sugar
Salt and Pepper, to Taste
1/2 lb (225 g) of Shrimp (Peeled)

Everything is ready to go
In the largest skillet you have, heat oil over high heat. Toss the shrimp with the sugar, salt, and pepper. Add the shrimp (you may have to make this in batches because if you crowd the shrimp they will steam). Saute the shrimp for one minute.
Sauteing shrimp
Remove from the heat and turn and saute for one more minute. If you are making in batches remove shrimp from pan and saute next batch. Return shrimp to pan and add rum glaze. Cover and cook until done (a couple of minutes depending on the size of the shrimp.
Almost ready for the glaze
Oh! I served them on a bed of lettuce with nectarine slices. Excellent!

The bottom line: will I make this again? Yes- I am ready to make this again the next night. This winter, I will try grilling the shrimp while basting with the glaze.

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