Shrimp in Rum and Mint Sauce over Coconut Ginger Rice
1 teaspoon butter
minced garlic (1-3 cloves)
slivered ginger (about 1" piece slivered)
2 cups water
1 cup coconut milk
1 1/2 cups rice
Saute garlic and ginger in butter for about 1 minute. Add rice and stir to coat with butter. Add water and coconut milk, bring to a boil, reduce heat to simmer until done. (Roughly 20 minutes.)
3 tablespoons unsalted butter
1 1/2 pounds shrimp, peeled and deveined
2 cloves garlic, minced
1 to 2 jalapeño or serrano chilies, seeded and minced
1/4 cup finely chopped fresh mint
4 scallions, trimmed and finely chopped (can substitute white, yellow, or green onions)
1/4 cup dark rum
2 to 3 tablespoons fresh lime juice
Salt and freshly ground black pepper, to taste
Melt the butter in a large frying pan over medium heat. Add the shrimp, garlic, and chilies and cook for 1 minute.
Stir in the mint, scallions, rum, lime juice, and salt and pepper. Bring the mixture to a boil and cook until the shrimp are done, about 1 minute. Remove the shrimp with a slotted spoon and transfer to a serving dish.
Boil the sauce over high heat until thick and syrupy, 2 to 3 minutes. Correct the seasonings, adding salt or lime juice to taste. Pour the sauce over the shrimp and serve at once over coconut ginger rice.
"When in command, command." -- Admiral Nimitz
Difference between a power boater and a sailor out on the water: A power boater is going some place special, a sailor is already there.
s/v Zotz 1981 Pearson 365 Ketch Hull #375