Camarones al ajillo con ron (spicy garlic shrimp with rum)

Yield: 6 servings

Measure Ingredient
2½ each To 3 pounds large raw shrimp, shelled and deveined, with tails
\N \N Left on (3 pounds yields about 44 shrimp)
\N \N Salt to taste
\N tablespoon Sauce to taste
½ cup Light rum
\N \N Juice of 1 lime
1 tablespoon Worcestershire sauce
4 tablespoons (1/2 stick) salted butter
½ cup Pure Spanish olive oil
4 eaches To 6 cloves garlic, finely chopped
¼ cup Cracker meal or fine bread crumbs
½ teaspoon Ground cumin
2 tablespoons Finely chopped fresh parsley

1. Place the shrimp in a large non-reactive bowl and season liberally with salt and Tabasco. In a small nonreactive bowl, combine the rum, lime juice, Worcestershire, and cumin. Add the mixture to the shrimp, toss to blend, and refrigerate, covered, at least 1 hour or until ready to cook.

2. Preheat the broiler. In a small saucepan over low heat, heat the butter and oil. When the butter begins to foam, add the garlic, cook, stirring, 1 to 2 minutes, and set aside.

3. Remove the shrimp from the marinade (discard the marinade), transfer them to a shallow ovenproof dish that will fit them comfortably in a single layer or to individual ramekins, and spoon the garlic sauce evenly over them. Sprinkle the cracker meal on top.

4. Broil 4 inches from the heat source until golden, 8 to 10 minutes.

Sprinkle with the parsley and serve at once. Makes 6 to 8 servings CAMARONES AL AJILLO CON RON Spicy Garlic Shrimp with Rum

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