Caribbean Butterflied Shrimp
Feel free to use mild or strong curry powder, depending on your preference.
INGREDIENTS | SERVES 2
- 12 large raw shrimp, peeled and deveined, tails on
- ½ cup light cream
- 4 teaspoons lime juice
- 2 garlic cloves
- ½ cup rum
- 1 firm banana
- ¼ teaspoon curry powder
- 1 tablespoon butter or margarine
- 1 cup sweetened coconut flakes
Rinse the shrimp in cold water and pat dry with paper towels.
To butterfly the shrimp, make an incision lengthwise down the back. Cut down as deeply as possible without cutting right through the shrimp. Halfway down the back, make two parallel cuts on the left and right of the incision. Flatten down the 4 quarters as much as possible. Place the butterflied shrimp on a large serving platter.
Smash and peel the garlic. Peel the banana and cut into slices at least ½ inch thick.
In a medium saucepan, melt the butter on low heat. Add the garlic and cook on low heat in the melting butter for 2 to 3 minutes. Add the cream and the lime juice. Carefully add the rum. Stir in the curry powder.
Transfer the dish to a fondue pot and set on the burner at the table. Use dipping forks to spear the shrimp and cook in the fondue until they change color. Dip into the coconut flakes.
When the shrimp are gone, add the banana to the fondue and dip into the coconut flakes.
Made by combining cream with milk, half-and-half can curdle at higher temperatures. While it's safe to use in chocolate dessert fondues, which never reach the boiling point, use real cream for other recipes.