You didn’t really think I came home from the Islands empty handed, did you?
These cute little bottles of rum were in my hotel room last week and are just begging to be made into a cocktail. But first, I had to attempt to recreate the aaaaamazing shrimp I tried at The Taste of St. Croix. I wasn’t really sure what was in the original shrimp (prepared by celebrity chef Roberto Trevino) recipe that I tried, so yesterday I just started playing around with spices…and rum…until I got close.
The end result were delicious spicy, curried shrimp with juicy mango and a squeeze of fresh lime. You could grill the shrimp, of course, but I just prepared mine in my trusty ol’ cast iron skillet. The entire recipe only took 15 minutes to make, leaving me ample time to prepare a cocktail with the leftover coconut rum.
Now all I need are some sweet plantains and I’m good to go! Oh, and black beans. And the sun. And the ocean.
If I close my eyes tight enough while eating these shrimp, I can almost make myself believe that I’m there.
Spicy Caribbean Shrimp
1/2 lb raw shrimp, peeled and deveined
2 T coconut rum (or any type of rum)
1 T olive oil
1 tsp curry powder
1/4 tsp cayenne pepper
1/4 tsp allspice
1/4 tsp ground coriander
1/2 tsp salt
1 lime, juiced
1 mango, peeled and diced into small pieces
1 T canola oil
Wash the shrimp and pat dry, leaving the tails on.
In a medium sized bowl, whisk together the rum, olive oil, curry powder, cayenne, allspice and coriander. Set aside.
Heat the canola oil in a large skillet (or heat up the grill). Add the shrimp to the bowl and toss to coat with sauce. Cook the shrimp for a minute or two until done—sprinkle with salt while cooking.
When cooked, remove shrimp from skillet and toss with diced mango and lime juice. Serve with rice, beans and plantains.
15 minutesPin It