Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Rum | 1/2 oz (15ml) | 32 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 peppers
- =
Directions
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.