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Crevettes Flambées au Rhum or Rum Flambéed Shrimp

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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins


  • 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.


Please be very careful when flambéing.
• 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.


Serving: 1grams
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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