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Shrimp in Shallot Rum Cream

Shrimp in Shallot Rum Cream

Shrimp in Shallot Rum Cream

   

Ingredient:
2 pounds large shrimp, peeled
1/2 cup Tortuga Gold Rum
2 tablespoons butter
1/4 cup olive oil
8 large cloves garlic, minced
3/4 cup minced shallots
1 cup chicken broth
1 tablespoon Kikkoman Teriyaki sauce
1 cup half & half

Directions:
Combine the rum & shrimp in a large zip-top plastic bag & seal; turn several times so rum coats all the shrimp. Refrigerate at least three hours, turning occasionally, so rum marinates the shrimp thoroughly. When ready to prepare, drain shrimp, reserving the rum. Heat the butter & olive oil in a large skillet over medium heat, stirring until butter is melted. Add the minced shallots & garlic sauté, stirring occasionally, until vegetables are soft. Do not allow them to brown. Stir in the chicken broth, reserved rum, Teriyaki sauce & half and half. Cook over low heat for 10-12 minutes, stirring frequently, until sauce is reduced. Stir in the shrimp & cook 3 minutes longer, until shrimp turns pink. Remove from heat & serve with angel hair or other pasta.