Butter Rum Shrimp
7 ingredients
5 steps
Ingredients
- 5 Tbsp. margarine
- 48 large shrimp, peeled and deveined
- pinch of salt
- 1/4 tsp. coarse ground black pepper
- 4 Tbsp. chopped green onions with some tops
- 1 tsp. dried tarragon
- 3 Tbsp. light rum
Directions
-
1In a large skillet, melt 2 tablespoons of margarine; add salt, pepper and shrimp.
-
2Saute for 2 minutes until shrimp turn pink. Remove with slotted spoon.
-
3Melt remaining margarine; add green onions and tarragon and saute for 3 minutes.
-
4Add rum, stirring constantly to deglaze and cook for 30 seconds.
-
5Return shrimp to pan with any extra liquid and cook for 1 minute or until hot. Serve over yellow rice.
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