Flaming Shrimp
Shrimp with tails cooked in garlic-parsley butter with a splash of rum, then flambéed for a dramatic tableside presentation.
OtherSeafoodIntermediate15 minBy Northstar
Ingredients
Servings
4
- 1 lb large shrimp, peeled and deveined, tails on
- 0.3 lb butter
- 1 tbsp fresh parsley
- 1 lemon, thinly sliced
- 0.3 cup rum
- 3 clove garlic, minced
- 0.5 tsp coarsely ground black pepper
Instructions
- 1
Melt butter in a chafing dish or large skillet. Add garlic; sauté briefly to extract flavor.
- 2
Add parsley and rum; bring to a slow simmer.
- 3
Add shrimp (room temperature is ideal) and cook until pink and just done.
- 4
If flambéing: warm additional rum in a ladle, ignite, and pour over shrimp. Serve with lemon slices.
Tags
flambéshrimprumgarlic butterdramaticamericanother