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Ingredients
- 2Â 1/2 x To 3 pounds large raw shrimp, shelled and deveined, with tails
- Â Â Left on (3 pounds yields about 44 shrimp)
- Â Â Salt to taste
- Â Â tb Sauce to taste
- 1/2 c. Light rum
- Â Â Juice of 1 lime
- 1 Tbsp. Worcestershire sauce
- 4 Tbsp. (1/2 stick) salted butter
- 1/2 c. Pure Spanish extra virgin olive oil
- 4 x To 6 cloves garlic, finely minced
- 1/4 c. Cracker meal or possibly fine bread crumbs
- 1/2 tsp Grnd cumin
- 2 Tbsp. Finely minced fresh parsley
- 1 x Place the shrimp in a large nonreactive bowl and season liberally
Directions
- With salt and Tabasco. In a small nonreactive bowl, combine the rum, lime juice, Worcestershire, and cumin. Add in the mix to the shrimp, toss to blend, and chill, covered, at least 1 hour or possibly till 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 in the garlic, cook, stirring, 1 to 2 min, and set aside. 3. Remove the shrimp from the marinade (throw away the marinade), transfer them to a shallow ovenproof dish which will fit them comfortably in a single layer or possibly to individual ramekins, and spoon the garlic sauce proportionately over them. Sprinkle the cracker meal on top. 4. Broil 4 inches from the heat source till golden brown, 8 to 10 min. 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 6 servings | |
| Calories 296 | |
| Calories from Fat 228 | 77% |
| Total Fat 25.82g | 32% |
| Saturated Fat 7.37g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 86mg | 4% |
| Potassium 52mg | 1% |
| Total Carbs 6.0g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.2g | 1% |
| Protein 0.64g | 1% |
