Monday, March 15, 2010

Carol and David, Lime-Rum Shrimp, and Puerto Rico

Not this Puerto Rico:
This one:















Pootie bought this game a while back and has reeeeeallly wanted to play it. We tried it once, but we didn't have much time, and everyone's attention was wandering - it ended badly with some sulking.  On both parts. I'm not a huge fan of strategy games. Give me a card game like spades, and I'm the Queen! Freecell - stand back! Risk... ehhhh, not so much. I don't have the attention span for it. I'd rather go read a book. But if anyone can make a game worth playing, it's Carol and David. So this was Pootie's last-ditch attempt to get his game played. David had already read up on the rules, so it went much more smoothly having two people who actually knew what they were doing. It wound up being a pretty good game, actually. Takes a while, but they came over about 4:00, we broke for dinner, then finished. David won. (No surprise there.) 

I figured rum would be an appropriate ingredient, given our game. 
And it's really good tossed with some lime over shrimp.

I'm calling to invite him to dinner. He declined.

I also wanted something pretty quick, so I could spend my time with our guests, instead of in the kitchen half the day. Apart from peeling and cleaning them, this recipe is fast. It's also sweetly minimal on ingredients. I mean, what good pirate doesn't have a bunch of bottles of rum lying around? I served it with a green salad that Carol helped me make, and baked sweet potatoes.

Lime-Rum Shrimp
Serves 4
3 lbs. large shrimp, peeled and deveined
1 shallot, minced
1 Tbs. olive oil
1/3 cup dark rum (I like Meyer's)
grated zest of one large lime
juice of one large lime
kosher salt
pepper

Heat a large pan over medium heat. Saute the shallot in the olive oil until transluscent. Sprinkle the shrimp with kosher salt and pepper and add to the pan. Toss about one minute with the shallots, add the rum, lime zest, and lime juice. Stir until the shrimp are done through and the liquid is reduced and thickened, about 5 minutes - longer for bigger shrimp.

Shopping List:

Produce:
1 large lime
1 shallot

Fish:
3 lbs. fresh shrimp

Aisles:
salt
pepper
olive oil

Booze:
Dark rum

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