Recipe ingredients
- 1 pound cleaned, de-veined shrimp, with tail shells left on
- 1/4 pound butter
- 1 tablespoon parsley
- 1 fresh lemon, sliced very thin
- Fresh coarsely-ground pepper
- 1/4 cup rum
- 3 cloves garlic, minced
Recipe method
- Melt butter in a saucepan, chafing dish or electric skillet, depending on whether to be cooked at the table or on the stove.
- Add garlic to butter and saute slightly to extract some of the garlic flavor. Add parsley.
- Add rum and bring mixture up to a slow simmer.
- Drop well drained shrimp, preferably at room temperature, into the mixture and cook fairly rapidly.
- The best way to judge when the shrimp is cooked is when the tail shell becomes bright red and the shrimp curl into a C and are quite firm.
- This usually takes about 4 to 5 minutes.
- At this point, quickly stir in the lemon slices and season to taste with coarsely ground pepper.
- Sprinkle with 1/4 cup 180 proof rum and ignite for presentation.
Other sea recipes:
Flaming shrimp recipe
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