Camarones Al Ajillo Con Ron (Spicy Garlic Shrimp with Rum)
| Yield: | 6 Servings |
| Categories: | Seafood, Cuba |
| 2 1/2 | To 3 pounds large raw shrimp, shelled and deveined, with tails | |
| Left on (3 pounds yields about 44 shrimp) | ||
| Salt to taste | ||
| tb | Sauce to taste | |
| 1/2 | c | Light rum |
| Juice of 1 lime | ||
| 1 | tb | Worcestershire sauce |
| 4 | tb | (1/2 stick) salted butter |
| 1/2 | c | Pure Spanish olive oil |
| 4 | To 6 cloves garlic, finely chopped | |
| 1/4 | c | Cracker meal or fine bread crumbs |
| 1/2 | ts | Ground cumin |
| 2 | tb | Finely chopped fresh parsley |
| 1 | Place the shrimp in a large nonreactive bowl and season liberally |
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