Rummy Shrimp

Name: Rummy Shrimp
Ingredients: 1 tablespoon olive oil; 14 lb snow peas; 2 medium carrots; 12 teaspoon grated fresh ginger; 1 clove garlic, crushed; 34 teaspoon salt; 1 lb medium shrimp, peeled and de-veined; 14 teaspoon cayenne, to taste; 14 cup puerto rican light rum; 34 cup chicken broth; 12 cup canned sweetened coconut milk; 1 tablespoon lime juice; 1 teaspoon cornstarch; 1 tablespoon finely chopped basil; 2 -3 tablespoons pineapple chunks (optional)

15 ingredients

9 steps

Ingredients

1 tablespoon olive oil
14 lb snow peas
2 medium carrots
12 teaspoon grated fresh ginger
1 clove garlic, crushed
34 teaspoon salt
1 lb medium shrimp, peeled and de-veined
14 teaspoon cayenne, to taste
14 cup puerto rican light rum
34 cup chicken broth
12 cup canned sweetened coconut milk
1 tablespoon lime juice
1 teaspoon cornstarch
1 tablespoon finely chopped basil
2 -3 tablespoons pineapple chunks (optional)

Directions

1

Cut snow peas into 1/2-inch pieces; peel carrots and cut into thin rounds.
2

Combine the broth, coconut milk, lime juice, and cornstarch in bowl, whisking until smooth; set aside.
3

Heat oil in large skillet, add the snow peas and carrots and stir fry for 5 minutes.
4

Add the shrimp, ginger, garlic, salt, and cayenne; cook, stirring until the shrimp turn pink, about 2 minutes (don't overcook!
5

).
6

Stir in the rum and cook for another minute longer.
7

Re-stir the broth mixture, add to skillet together with the basil and pineapple chunks (if using) and bring rapidly to boil; let simmer for 1 minute.
8

Serve immediately over rice.
9

Makes 4 servings.