Spicy Garlic Shrimp with Rum (Camarones al Ajillo)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2-1/2 to 3 pounds large raw shrimp, shelled and deveined, with tails left on (3 pounds yields aboutt 44 shrimps) salt to taste Tabasco sauce to taste
1/2 cup light rum juice of 1 lime 1 tablespoon Worcestershire sauce
1/2 teaspoon ground cumin 4 tablespoons (1/2 stick) salted butter 1/2 cup pure Spanish olive oil
4 to 6 cloves garlic, finely chopped 1/4 cup cracker meal or fine bread crumbs 2 tablespoons finely chopped fresh parsley



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 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 parsley and serve at once.

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