Havana Shrimp
Recipe: #31891
April 27, 2019
"The glaze that the sugar and rum makes is delicious."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (169.9 g)
- Calories 229.4
- Total Fat - 8 g
- Saturated Fat - 1.1 g
- Cholesterol - 142.8 mg
- Sodium - 934.6 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 0.7 g
- Sugars - 13.3 g
- Protein - 15.8 g
- Calcium - 67.7 mg
- Iron - 0.4 mg
- Vitamin C - 10.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a skillet over high heat, add olive oil, onions and jalapenos and cook until the onions are caramelized.
Step 2
Add the shrimp, and season with salt and pepper.
Step 3
Deglaze pan with rum and add brown sugar. Cook until sugar has dissolved and caramelized.
Step 4
Serve immediately.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When buying shrimp, look for ones that are firm and smell slightly salty, like the ocean.
- For the jalapeno pepper, pick one that is bright green and firm, as these will be the most flavorful.
- Olive oil: Coconut oil - Coconut oil has a higher smoke point than olive oil, allowing for a more even cooking of the shrimp.
- Jalapeno chile pepper: Bell pepper - Bell pepper has a milder flavor than jalapeno, allowing the sweetness of the rum and sugar to be the star of the dish.
Tequila Lime Shrimp In a skillet over high heat, add olive oil, onions and jalapenos and cook until the onions are caramelized. Add the shrimp, and season with salt and pepper. Deglaze pan with tequila and add the juice of one lime. Cook until the liquid has reduced and caramelized. Serve immediately.
Coconut Rice:
RECOMMENDED DISH DESCRIPTION: Coconut Rice is the perfect accompaniment to Havana Shrimp. The sweetness of the coconut rice pairs nicely with the sweetness of the rum and brown sugar glaze of the shrimp, while the nutty flavor of the rice provides a nice contrast to the savory flavors of the shrimp.
Grilled Plantains: Grilled Plantains are a great side dish to serve with Coconut Rice. The sweetness of the plantains complements the sweetness of the coconut rice, while the smoky flavor of the grilled plantains adds a delicious contrast to the nutty flavor of the rice. They are also a great source of fiber and other essential nutrients.
FAQ
Q: How long should I cook the shrimp?
A: Cook the shrimp until it is just cooked through, about 2-3 minutes. Make sure to stir occasionally to ensure even cooking.
Q: What temperature should I cook the shrimp at?
A: The shrimp should be cooked at medium-high heat. Make sure the pan is hot before adding the shrimp.
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Fun facts:
The rum used in this Havana Shrimp recipe is a popular Cuban spirit called Havana Club. This rum is named after the Cuban capital, and it was first created by a family-owned distillery in the 19th century.
This dish has become popular among celebrities, including actor Robert De Niro, who was served the dish at a restaurant in Havana in 2011. De Niro was so impressed with the dish that he invited the chef to cook it for him at his own restaurant in New York City.