Citrus Crusted Shrimp with Ginger Starfruit & Rum
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
shrimp
large |
*
|
| 2 | each |
lemons
zested and juiced |
|
| 2 | each |
limes
zested and juiced |
|
| 1 | each |
jalapeño pepper
diced |
*
|
| 1 | tablespoon |
white peppercorns
crushed |
*
|
| 1 | tablespoon |
kosher salt
|
|
| 2 | tablespoons |
brown sugar
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
ginger root
sliced |
|
| 2 | each |
starfruit
crosswise |
* |
| 2 | ounces |
rum
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
shrimp
large |
*
|
| 2 | each |
lemons
zested and juiced |
|
| 2 | each |
limes
zested and juiced |
|
| 1 | each |
jalapeño pepper
diced |
*
|
| 15 | ml |
white peppercorns
crushed |
*
|
| 15 | ml |
kosher salt
|
|
| 3E+1 | ml |
brown sugar
|
|
| 15 | ml |
olive oil
|
|
| 5 | ml |
ginger root
sliced |
|
| 2 | each |
starfruit
crosswise |
* |
| 57.8 | ml/g |
rum
|
|
Directions
STEP ONE: The zest is the colored part of the lemon and lime rind.
Use a vegetable peeler to remove it, then chop it finely.
STEP TWO: Peel shrimp and butterfly by cutting lengthwise so that shrimp open like a book and lie almost flat.
Don't cut them in half.
STEP THREE: Combine lemon and lime zest, jalapeno, and white peppercorns and set aside.
STEP FOUR: Combine lemon and lime juice with brown sugar in a small saucepan and simme until 3 tablespoons are left.
Add the salt and zest mixture. Cook for one more minute and remove from heat.
Moisten with 1 tablespoon olive oil and l cool.
STEP FIVE: Press the mixture onto both sides of the butterflied shrimp, then sear in olive oil.
Cook for one minute, then add the starfruit and ginger.
Add the rum, swirl it around in the pan for a few seconds, and serve.
