Spicy Shrimp with Rum

Get tipsy with these little treats.

Serves 15-20


100 mL (3 1/2 fl oz) of white run

8-10 shakes of Tabasco sauce

Zest and juice of 1 lime

2 tsp of Worcestershire sauce

2 1/2 tbsp flour

1/8 tsp of cumin

1 large package of uncooked shrimp, deveined, tails off

2 tbsp of unsalted butter, room temperature

4 tbsp of olive oil, divided

4 large garlic cloves, minced

1 tbsp of freshly chopped Italian parsley

1 tbsp of freshly chopped cilantro

Kosher salt and freshly cracked black pepper


Step 1: In a bowl, mix together rum, Tabasco, lime zest and juice, and Worcestershire sauce.

Step 2: On a plate, mix together flour, cumin, pinch of salt and pepper. Season shrimp with black pepper and dip shrimp in flour, coating both sides. Reserve on a plate.

Step 3: In a large frying pan, over medium heat melt half the butter and half the olive oil. When warm, add half the garlic and half the shrimp. Cook slightly for 30 seconds per side. Take shrimp out and reserve on a plate. Add the rest of the butter, olive oil, garlic and shrimp. Repeat. Put on plate with the other shrimp.

Step 4: In the same frying pan, add rum mixture. Let bubble for 30-40 seconds. Season with a little salt and pepper.

Step 5: Arrange shrimp in a serving bowl, pour sauce over and sprinkle with parsley and cilantro.