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My recipe
Shrimps with rum sauce
Introduction
The reason I tried this recipe is the new combination of flavours.
MARINADE
- 2 tbsp vegetable oil
- 1 tsp fresh ginger
- 2 - 3 cloves garlic
- 2 tbsp lemon juice
- 1/2 medium pineapple (500 g), diced
SAUCE
- 2 small shallots, sliced
- 3 tbsp light rum
- 120 g butter, diced
- 50 ml pineapple juice
- 1 tbsp lime juice
- Salt, Sichuan peppercorns
- Peel and devein the shrimps
- Combine all ingredients for the marinade and leave the shrimps in it for 30 min
For the sauce
- In a pan heat a bit of the butter and saute the onions until nice and golden
- Pour in the pineapple juice, rum and lime juice
- Increase the heat and allow the liquid to reduce by 3/4
- Reduce the heat and add gradually the butter whisking the sauce constantly
- Simmer the sauce for a short while until it thickens a bit
- Add seasoning
- Fry (grill) the shrimps 3-4 min each side, add the pineapple and stir-fry
- Transfer to the serving bowls, pour over the sauce and sprinkle with the coriander and scallion
Thoughts and Ideas
It is a very delicious way to serve the shrimps. I took sweet chilli sauce instead of the Sichuan peppercorns. It is better to use fresh pineapple, as the canned one is too sweet, if you take canned pineapple, add more of the lime juice.
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