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Shrimp: Tropical Shrimp in Coconut Rum Sauce

Source of Recipe


Ciao Bella Catering






List of Ingredients



• 20 jumbo shrimp, peeled and deveined
  
• Salt and freshly cracked black pepper
  
• 3 Tbsp cornstarch
  
• 3 Tbsp butter
  
• Pinch sugar
  
• 4 Tbsp coconut rum
  
• 2 ounces fresh mango, julienned
  
• 1 Tbsp chopped fresh thyme
  
• 1/4 cup white wine
  
• 3 Tbsp fish stock
  
• 4 Tbsp grated coconut, toasted
  






Instructions



1. Season shrimp with salt and pepper, and coat with cornstarch.
   
   
2. Melt butter and sugar in a preheated saute pan over medium heat until butter mixture is browned.
   
   
3. Saute the shrimp in the browned butter for one minute. Add coconut rum and flambe the mixture, allowing flames to die out naturally.
   
   
4. Remove the shrimp from the pan and add the mango, thyme, white wine and fish stock to the rum butter sauce. Simmer until sauce is slightly reduced.
   
   
5. When the sauce has thickened, return the shrimp to the pan and simmer over low heat for about 2 minutes, until the shrimp are heated through. Adjust final seasoning with salt and pepper.
   
   Serve in a bowl or platter and garnish with toasted coconut.
   
   Makes 4 servings.