Crevettes Flambées au Rhum or Rum Flambéed Shrimp. OMG! I know I have been somewhat neglecting my posts, but there are several good excuses, which I do not want to bother you with. Yesterday, a friend of mine (Frero) called me to find what was going on.
Frero was referring to the type of dishes I was posting. Although the dishes were interesting to some of my readers on Facebook, to him, they were not. It is not a good thing when a friend can tell that something is not right just by looking at your food posts. LOL! So I promised him that I would post my Crevettes Flambés au Rhum or Rum Flambéed Shrimp so that he could virtually eat them and be satisfied. LOL
Flambé is not a technique I often use. The reason is simply that I do not cook or bake many flambéed dishes. The recipe, Crevettes Flambés au Rhum or Rum Flambéed Shrimp is a quick and easy dish to make for dinner. The primary spice use for the shrimp dish is Curry Powder. Curry Powder is a spice that is particularly special to this dish, and that is where the beautiful golden color comes from.
The shrimp is marinated with Wow! So much to learn about Curry! I have always had difficulties finding the right Curry powder, meaning the right spice mixture.
I alway make sure that my shopping list includes curry powder because many of my meals include this wonderful spice. There are many types of blends on the market and for some reason or another many are not quite tasty or do not give the food the flavor that it is supposed. Just remember that when you find a good brand, stick with it.
So this beautiful dish is made with shrimp. It could also be done, with lobster meat, or crayfish. Whichever seafood variety you prefer to use.
Hope you enjoy Crevettes Flambés au Rhum or Rum Flambéed!
- 2 pounds Shrimp cleaned and deveined
- Juice of 1 lemon or lime
- 2 tablespoons butter
- 2 garlic cloves minced
- 1 teaspoon curry powder
- 2 – 3 large shallots or ¼ cup white onion chopped
- 1 ¼ cup dark Rum
- 1 cup coconut milk
- Salt and Pepper to taste
- Clean and devein shrimp. Rinse in cold water mixed with lemon/lime juice. Drain water and set aside.
- In a large skillet, under low heat, melt butter, add garlic and onion/shallots. Let cook until translucent. Raise the heat slightly under the skillet. Add the shrimp to the skillet. Add the curry, salt and pepper to taste. Stir to mix and let cook until the shrimps start turning pink. Meanwhile, slightly heat the rhum in a small pan. Remove skillet with shrimp from heat, add rhum and return skillet to heat. Carefully ignite rhum and let the flames die down. Add coconut milk and continue to cook until sauce starts to thicken. Remove from heat and serve.
• Always remember to use extreme caution
• Do not carry the dish while flaming.
• Keep a large metal lid on hand to cover dish just in case the flambé gets out of hand. Here some more flambéing tips. http://www.wikihow.com/Flambe