Caribbean Shrimp In Lime Sauce Flambeed With Rum Food

EASY BANANAS FLAMBé

Easy Bananas Flambé image

Rum is flamed to finish the banana dessert dish known as bananas flambé. It's a popular dish in the French Caribbean and inspired Bananas Foster.

Provided by Peggy Trowbridge Filippone

Categories Dessert

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

2 bananas
2 tablespoons sunflower oil
1/4 cup sugar
1/2 cup white rum
Juice from 1 lime
Vanilla ice cream, optional, for serving

Steps:

Gather the ingredients.
Peel and halve each banana lengthwise.
Heat the oil in a frying pan over medium heat.
Brown the bananas 5 minutes on each side.
Add the sugar and pour in the rum.
Cook for 2 minutes.
Flambé.
Sprinkle with lime juice and serve at once with vanilla ice cream, if desired.

Nutrition Facts : Calories 216 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 1 mg, Sugar 20 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g

CARIBBEAN SHRIMP

Caribbean Shrimp image

Tangy lime juice balances the heat from crushed red pepper flakes in a crowd-pleasing seafood appetizer.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 1h

Yield 16

Number Of Ingredients 9

Ingredients

1 1/2 lb uncooked peeled deveined medium shrimp (46 to 50), thawed if frozen
2 medium green onions, chopped (2 tablespoons)
2 cloves garlic, finely chopped
2 teaspoons grated lime peel
1/4 cup lime juice
1 tablespoon soy sauce
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper
2 teaspoons sesame oil

Steps:

In large glass or plastic bowl, mix all ingredients except oil. Cover and refrigerate at least 30 minutes but no longer than 4 hours.
Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. Arrange shrimp in single layer in pan.
Bake uncovered 7 to 8 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot.

Nutrition Facts : Calories 50, Carbohydrate 1 g, Cholesterol 80 mg, Fiber 0 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg

CARIBBEAN HOLIDAY SHRIMP

Caribbean Holiday Shrimp image

Skewer these spicy marinated shrimp with toothpicks to create a yummy appetizer. Toss them with greens to make a special salad.

Provided by Sue

Categories Appetizers and Snacks Seafood Shrimp

Time 1h10m

Yield 8

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
2 tablespoons minced fresh ginger root
2 limes, juiced
2 cloves garlic, minced
1 tablespoon soy sauce
½ teaspoon white sugar
½ teaspoon crushed red pepper flakes
2 pounds large cooked shrimp, peeled, tails on
½ cup chopped fresh cilantro

Steps:

In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 2.9 g, Cholesterol 221.3 mg, Fat 3.1 g, Fiber 0.7 g, Protein 24.1 g, SaturatedFat 0.5 g, Sodium 369 mg, Sugar 0.7 g

CARIBBEAN SHRIMP

Caribbean Shrimp image

Picked this one up on a recipe card at the seafood department of our local supermarket. Please note that prep. time includes marinating time!

Provided by Millereg

Categories Lunch/Snacks

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb large or jumbo shrimp, cleaned,tails left on
2 teaspoons olive oil
2 teaspoons finely minced garlic
1 teaspoon chopped dried rosemary
1 teaspoon chopped dried thyme
1/4-1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
fresh lime (, for garnish)

Steps:

Combine all ingredients except limes and marinate at room temperature for at least 1 hour.
Heat a dry skillet over medium-high heat and, when skillet is hot, lay shrimp in pan.
Cook shrimp 2 to 4 minutes per side, depending on size.
Brush shrimp with remaining marinade before turning.
Serve with lime.

Nutrition Facts : Calories 159.4, Fat 4.3, SaturatedFat 0.6, Cholesterol 239, Sodium 1218.6, Carbohydrate 2.7, Fiber 0.3, Protein 26

CARIBBEAN SHRIMP IN LIME SAUCE, FLAMBEED WITH RUM

Caribbean Shrimp in Lime Sauce, Flambeed With Rum image

Recipe from Spring/99 issue of Gusto Magazine, donated by Daniel et Daniel Catering, Toronto. I prepared this dish for a "Caribbean Theme", birthday barbecue for 20 guests, by adjusting the recipe, times 5. It worked very well, and was a popular dish. Because the recipe was increased, times five, it had to be cooked in two batches, using two skillets at a time, on the barbecue. Flambe on a barbecue presents a small challenge but it can be done. There were no leftovers

Provided by TOOLBELT DIVA

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

32 medium shrimp, peeled and deveined
salt and pepper
1 teaspoon finely chopped garlic
1/2 tablespoon minced fresh ginger
1 tablespoon vegetable oil
1/3 cup dark rum
2 limes, juice of
3/4 cup coconut milk, plus
2 tablespoons coconut milk
1/4 cup 35% cream
cayenne pepper
1/2 lime, zest of
15 leaves fresh coriander
1 tablespoon julienned red pepper

Steps:

Season shrimp with salt and pepper.
In a medium-heavy bottom skillet, over medium heat, saute shrimp, garlic and ginger in oil about 3 minutes, stirring constantly to ensure garlic and ginger do not burn.
Add rum and flambe shrimp.
Add lime juice and simmer about 1 minute.
Remove shrimp from pan and set aside.
Add coconut milk, 35% cream, cayenne pepper and lime zest to pan; bring to a boil.
Reduce heat and simmer about 5 minutes, or until sauce thickens slightly.
Return shrimp to pan until heated through.
Do not allow sauce to boil.
Adjust seasoning, if necessary.
Garnish with coriander and red pepper.

Nutrition Facts : Calories 222.6, Fat 18.7, SaturatedFat 12.8, Cholesterol 16.6, Sodium 12.5, Carbohydrate 4.2, Fiber 0.2, Sugar 0.5, Protein 1.5

CARIBBEAN SHRIMP & RICE BOWL

Caribbean Shrimp & Rice Bowl image

I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. -Lauren Katz, Ashburn, Virginia

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 medium ripe avocado, peeled and pitted
1/3 cup reduced-fat sour cream
1/4 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 medium mango, peeled and cubed
1/2 cup salsa
1 package (8.8 ounces) ready-to-serve brown rice
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 teaspoon Caribbean jerk seasoning
1 tablespoon canola oil
2 green onions, sliced
Lime wedges, optional

Steps:

For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions., Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes., Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.

Nutrition Facts : Calories 498 calories, Fat 14g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 698mg sodium, Carbohydrate 62g carbohydrate (23g sugars, Fiber 9g fiber), Protein 29g protein.

LIME AND DILL CHIMICHURRI SHRIMP

Lime and Dill Chimichurri Shrimp image

Chimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining. -Bonnie Landy, Castro Valley, California

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1/2 cup extra virgin olive oil
1/2 cup packed fresh parsley sprigs
1/4 cup snipped fresh dill
1/4 cup fresh cilantro leaves
3 tablespoons lime juice
3 garlic cloves, halved
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1 medium red onion, cut into thick wedges
1 medium zucchini, cut into 1/2-inch pieces
1 medium yellow summer squash, cut into 1/2-inch pieces
8 cherry tomatoes
Crusty bread

Steps:

Place first 8 ingredients in a food processor; process until pureed. Reserve 6 tablespoons mixture for serving. Place remaining mixture in a bowl; toss with shrimp and vegetables. Let stand 15 minutes., Alternately thread shrimp and vegetables onto 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 3-4 minutes per side. Serve on bed of additional herbs with crusty bread and reserved sauce.

Nutrition Facts : Calories 316 calories, Fat 22g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 371mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

CARIBBEAN CURRIED SHRIMP

Caribbean Curried Shrimp image

Caribbean Curried Shrimp - Simple Succulent Shrimp ready in 30 mins - Lip smacking good

Provided by Imma

Categories Main

Time 30m

Number Of Ingredients 15

Ingredients

1 - 1½ pound shrimp ( peeled and deveined)
2-3 tablespoon olive oil or canola oil
¾ teaspoon seasoned salt (I used creole seasoning)
½ onion diced
½ small jalapeños peppers (diced ,seeds removed.)
2 teaspoons minced garlic or 1 tablespoon garlic powder
2-3 teaspoon curry powder
½ teaspoon smoked paprika
1 sprig thyme
1/2 teaspoon cayenne pepper (adjust to suit taste buds)
1 Tablespoon tomato paste or more
½ cup coconut milk or use chicken broth
2 -3 tablespoon chopped parsley
½ teaspoon white pepper (optional)
Salt to taste

Steps:

Lightly season the shrimp with creole spice. Heat about 2 tablespoons of oil over medium heat in a heavy bottomed Dutch.
Sauté for about 3 -5 minutes shrimp set aside.
Add jalapenos, thyme, and garlic. Stir for about a minute, followed by onions , curry powder, smoked paprika, white pepper ,coconut milk, and broth, add the remaining oil if needed.
Bring it to a boil then simmer for about 7-10 minutes. Toss in shrimp, Adjust for salt / pepper and thickness with broth . Add chopped parsley. Serve over rice and/or vegetables.

Nutrition Facts : Calories 216 kcal, Carbohydrate 4 g, Protein 23 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 285 mg, Sodium 1374 mg, Sugar 1 g, ServingSize 1 serving

More about "caribbean shrimp in lime sauce flambeed with rum food"

SPICY CARIBBEAN SHRIMP APPETIZER - A TASTE OF THE ISLANDS!

Tropical glazed shrimp, marinated in a tropical tamarind sauce, dark rum and lime, prepared in a cast iron skillet and served with a pineapple …
From anaffairfromtheheart.com
Reviews 5
Calories 412 per serving
Category Seafood

In a medium sized bowl, combine rum, lime juice, and Spice Isle Tropical Heat Sauce. Add peeled/deveined shrimp, tails still on to the marinade. Place in the refrigerator for 15 minutes.
Prepare dip: Puree pineapple and coconut together, combine with sour cream and pineapple juice. (add more juice if you'd like it sweeter, but take care not to add too much so it doesn't get runny.) Stir in most of the lime zest, reserve just a bit to garnish if desired. Place in the refrigerator.
Place shrimp in the hot skillet, and sprinkle tops with Spice Isle Tropical Heat Seasoning. Cook for one minute, flip them over and brush on Tropical Heat Sauce, cook 2 minutes. Flip over and brush the sauce on the other side. Cook for about a minute more. Shrimp are done when they are pink. Don't overcook them or they will be rubbery.

Caribbean Shrimp In Lime Sauce Flambeed With Rum Food

EASY BANANAS FLAMBé

Rum is flamed to finish the banana dessert dish known as bananas flambé. It's a popular dish in the French Caribbean and inspired Bananas Foster.

CARIBBEAN SHRIMP

Tangy lime juice balances the heat from crushed red pepper flakes in a crowd-pleasing seafood appetizer.

CARIBBEAN HOLIDAY SHRIMP

Skewer these spicy marinated shrimp with toothpicks to create a yummy appetizer. Toss them with greens to make a special salad.

CARIBBEAN SHRIMP

Picked this one up on a recipe card at the seafood department of our local supermarket. Please note that prep. time includes marinating time!

CARIBBEAN SHRIMP IN LIME SAUCE, FLAMBEED WITH RUM

CARIBBEAN SHRIMP & RICE BOWL

I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. -Lauren Katz, Ashburn, Virginia

LIME AND DILL CHIMICHURRI SHRIMP

CARIBBEAN CURRIED SHRIMP

Caribbean Curried Shrimp - Simple Succulent Shrimp ready in 30 mins - Lip smacking good

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