Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
2 1/2 | To 3 pounds large raw shrimp, shelled and deveined, with tails |
| Left on (3 pounds yields about 44 shrimp) |
| salt |
| Tb Sauce to taste |
1/2 Tasse | rum light |
| Juice of 1 lime |
1 Esslöffel | Worcestershire Sauce |
4 Esslöffel | (1/2 stick) salted butter |
1/2 Tasse | Pure Spanish olive oil |
4 | To 6 cloves garlic, finely chopped |
1/4 Tasse | Cracker meal or fine bread crumbs |
1/2 Teelöffel | ground cumin |
2 Esslöffel | parsley fresh, finely chopped |
1 | Place the shrimp in a large nonreactive bowl and season liberally |
with salt and Tabasco. In a small nonreactive bowl, combine the rum, lime juice, Worcestershire, and cumin. Add the mixture to the shrimp, toss to blend, and refrigerate, covered, at least 1 hour or until ready to cook. 2. Preheat the broiler. In a small saucepan over low heat, heat the butter and oil. When the butter begins to foam, add the garlic, cook, stirring, 1 to 2 minutes, and set aside. 3. Remove the shrimp from the marinade (discard the marinade), transfer them to a shallow ovenproof dish that will fit them comfortably in a single layer or to individual ramekins, and spoon the garlic sauce evenly over them. Sprinkle the cracker meal on top. 4. Broil 4 inches from the heat source until golden, 8 to 10 minutes. Sprinkle with the parsley and serve at once. Makes 6 to 8 servings Camarones Al Ajillo Con Ron Spicy Garlic Shrimp with Rum
|
|
Anmerkungen zum Rezept:
keine |