Cooking with rum: flambéed giant shrimp
Rum is not only a favorite ingredient in cocktails. It lends itself perfectly for cooking. On a warm evening in French Polynesia, I ate giant shrimp flambéed with rum. A tasty dish that brings the sunshine right into your plate!
Ingredients
For 2 people
- 6 giant shrimp, with heads attached
- 30 ml rum
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 red chili pepper
- Pepper and salt
- ½ lime
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Flambéed giant prawns
Using scissors, open the shell of the giant shrimp on the backside. Start just behind the head, up to the tail. Use tweezers to devein the shrimp.
Then finely chop the garlic and chili pepper and mix with the olive oil. Rub the shrimp with the mixture, season with salt and pepper. The shrimp should now marinate for half an hour.
Next, heat a pan. The shrimp should be briefly fried on both sides. This takes no more than 3 to 4 minutes. Then pour the rum over the shrimp and flambé. Note: Keep the pan away from you and turn off the kitchen hood!
Finally, drizzle the lime juice over the flambéed shrimp. Serve with island fries and vanilla sauce.
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