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.