Shrimp in Rum and Mint Sauce over Coconut Ginger Rice [Archive] - Glock Talk


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11-24-2003, 22:46
Shrimp in Rum and Mint Sauce

1 Tbs butter
2 cloves of garlic, minced
1 or 2 jalapenos, seeded and sliced (optional and to taste)
1 lb large shrimp, shelled and cleaned
1 bunch green onions
handful of mint
salt and pepper to taste
3 limes, juiced
1/4 cup of rum

In a large skillet over medium heat, melt butter and saute garlic, jalapenos, and shrimp until the shrimp are opaque (2 to 3 minutes). Add green onions, mint, salt and pepper, lime juice, and rum. Simmer for about 2 minutes. Remove shrimp and other solids into serving bowl. Reduce the liquid over high heat until it is a thick syrup and then pour over shrimp.

Coconut Ginger Rice

1 Tbs butter
2 cloves garlic, minced
1/2" to 1" fresh ginger, finely slivered
1 1/2 cups rice
1 cup coconut milk
2 cups water

In a pan over medium heat, saute garlic and ginger in butter for 1 to 2 minutes. Add rice and lightly brown. Add coconut milk and water, reduce heat. Simmer until all liquid absorbed.

Serve shrimp in rum and mint sauce on a bed of coconut ginger rice.

11-25-2003, 15:15

11-25-2003, 15:42
This is one of "date" meals that I use to impress the ladies. ;)

Quick, easy, and oh so tasty.

11-25-2003, 19:49
I'm out of the dating game, but a man that can cook is very sexy. ;f