Rum Flambéed Shrimp
Rum Flambéed Shrimp or Crevettes Flambées au Rhum (French translation) is a classic Caribbean appetizer that will impress your guests. The shrimp are cooked in a flavorful sauce made with rum, garlic, and butter and then flambéed at the table for a dramatic presentation. This recipe is easy to follow and can be made in just a few minutes.
Crevettes Flambées au Rhum or Rum Flambéed Shrimp. OMG! I know I have been somewhat neglecting my posts, but there are several good excuses that I do not want to bother you with. Yesterday, a friend (Frero) called me to find out what happened.
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 good when a friend can tell something is wrong just by looking at your food posts. LOL! So I promised him I would post my Crevettes Flambés au Rhum or Rum Flambéed Shrimp so 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 used 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 ingredients for the Rum Flambéed Shrimp
- Shrimp cleaned and deveined: buy fresh or frozen and then thawed
- Lemon or lime: use fresh only
- Butter: to create a silky smooth coating on the shrimp
- Garlic cloves: only use fresh and for seasoning
- Curry powder: use a good curry seasoning.
- Large shallots or ¼ cup white onion chopped
- Dark Rum: I use our national rum, Barbancourt. This is a strong and robust rum. If you use another brand, the taste will slightly differ.
- Coconut milk: organic is better, but choose less sweet and less fatty if you can.
- Salt and Pepper to taste
How to make the recipe
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.
Notes and tips
- I always ensure that my shopping list includes curry powder because many 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 it is supposed to. Just remember that when you find a good brand, stick with it.
- For a more flavorful sauce, use good-quality dark rum.
- You can substitute coconut milk with heavy cream if you don’t have coconut milk.
- To make the recipe ahead of time, cook the shrimp and sauce separately. Then, when you’re ready to serve, reheat the shrimp in the sauce and flambé.
- Don’t overcook the shrimp. They should be pink and cooked through but not overcooked, or they will become tough.
- Be careful when flambéing. The flames can be dangerous, so do it in a well-ventilated area.
- Serve Rum Flambéed Shrimp immediately after flambéing. The flames will die quickly, so you want to serve the shrimp while they’re still hot and flavorful.
- Rum Flambéed Shrimp can be served as an appetizer or main course. It’s also a great option for a party or special occasion.
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.
This recipe is perfect with Fried Plantains or Rice with Green Peas. Rum Flambéed Shrimp is a delicious and impressive appetizer that will surely please your guests. The shrimp are cooked in a flavorful sauce made with rum, garlic, and butter and then flambéed at the table for a dramatic presentation. This recipe is easy to follow and can be made in just a few minutes. So next time you’re looking for a special dish to serve your friends or family, try Rum Flambéed Shrimp. They’re sure to love it!
Hope you enjoy Crevettes Flambés au Rhum or Rum Flambéed!
Crevettes Flambées au Rhum or Rum Flambéed Shrimp
- 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
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.