Caribbean Shrimp In Lime Sauce, Flambeed With Rum - cooking recipe

Ingredients

32 medium shrimp, peeled and deveined
salt and pepper
1 teaspoon finely chopped garlic
1/2 tablespoon minced fresh ginger
1 tablespoon vegetable oil
1/3 cup dark rum
2 limes, juice of
3/4 cup coconut milk, plus
2 tablespoons coconut milk
1/4 cup 35% cream
cayenne pepper
1/2 lime, zest of
15 leaves fresh coriander
1 tablespoon julienned red pepper

Preparation

Season shrimp with salt and pepper.
In a medium-heavy bottom skillet, over medium heat, saute shrimp, garlic and ginger in oil about 3 minutes, stirring constantly to ensure garlic and ginger do not burn.
Add rum and flambe shrimp.
Add lime juice and simmer about 1 minute.
Remove shrimp from pan and set aside.
Add coconut milk, 35% cream, cayenne pepper and lime zest to pan; bring to a boil.
Reduce heat and simmer about 5 minutes, or until sauce thickens slightly.
Return shrimp to pan until heated through.
Do not allow sauce to boil.
Adjust seasoning, if necessary.
Garnish with coriander and red pepper.