| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Spanish | Seafood, Cuba, Update, Archived | 6 | Servings |
INGREDIENTS
| 2 1/2 | To 3 pounds large raw shrimp, shelled and deveined, with tails | |
| Left on (3 pounds yields about 44 shrimp) | ||
| Salt to taste | ||
| tb | Sauce to taste | |
| 1/2 | c | Light rum |
| Juice of 1 lime | ||
| 1 | tb | Worcestershire sauce |
| 4 | tb | (1/2 stick) salted butter |
| 1/2 | c | Pure Spanish olive oil |
| 4 | To 6 cloves garlic, finely chopped | |
| 1/4 | c | Cracker meal or fine bread crumbs |
| 1/2 | ts | Ground cumin |
| 2 | tb | Finely chopped fresh parsley |
| 1 | Place the shrimp in a large nonreactive bowl and season liberally |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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