This recipe is great serve on its own, or with bread to soak up that delicious Butter Rum Sauce. To make this a dinner, you can serve this with Asian noodles or coconut rice.
- 8 Tablespoons Unsalted European Challenge Butter, divided
- ¼ cup shallots, diced
- ½ cup pickled peppadew peppers, drained
- ½ cup green onions, diced
- 1 pound peeled and deveined large shrimp, 16-20 count
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 Tablespoon crushed garlic
- 1 cup Blue Chair Bay Coconut Rum, divided
- ⅛ cup fresh herbs of your choice, diced
1Add 4 tablespoons of European Challenge Butter to a skillet over medium heat until butter turns brown in color and is very fragrant, be carefully not to burn!
2Add shallots, peppers, green onion. Cook until softened, about 5 minutes. Add garlic and cook for an additional 30 seconds.
3Add 2 additional tablespoons of butter along with ½ cup of rum. Continue cooking for about 2-3 three minutes to create the glaze.
4While the vegetables are cooking, in a second skillet add 2 tablespoons of butter over medium heat to melt. It is important in this dish to use two pans for this recipe; this prevents shrimp from over cooking.
5Season shrimp with salt and pepper, add to pan over medium high heat. Sear shrimp for about one minute per side or until shrimp are no longer opaque. Do not overcrowd the pan to get a nice sear. Be careful not overcook. Add ½ cup of rum to deglaze, cook for about 30-60 seconds.
6At this point, it is time to combine the shrimp to the pan with vegetables. Stir all ingredients together and let cook for one minute to glaze shrimp with sauce. Garnish with fresh herbs before serving.
!If you would like to poach your shallots as Chef Chris Sherrill did, simply add one cup of diced shallots to 1 cup of champagne in a medium saucepan. Bring to a boil, then reduce temperature to low. Slowly poach shallots for 10-15 minutes. Drain shallots before using.