| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Spanish | Archived, Cuba, Seafood, Update | 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 | ||
| T | Sauce to taste | |
| 1/2 | c | Light rum |
| Juice of 1 lime | ||
| 1 | T | Worcestershire sauce |
| 4 | T | 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 | t | Ground cumin |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 116
Calories From Fat: 71
Total Fat: 8.1g
Cholesterol: 23.3mg
Sodium: 268.3mg
Potassium: 249mg
Carbohydrates: 8.5g
Fiber: 2.3g
Sugar: 2.8g
Protein: 4g