Tuesday, August 27, 2013

Sailing and Lime Rum Shrimp




This past weekend, we rented a Hobie Tandem Island and took off for an afternoon of fun on the water.

Holla!

It's a perfect boat for around here, because you can pedal/paddle it or sail it, or even shove it around with a regular paddle if you run aground on an oyster bed. Or four. Not that we'd know anything about that.


You can also pull it up to a beach for lunch.


It's a decent leg workout, and honestly a lot more comfortable than kayaking.


And she'll go like nobody's business with a stiff breeze. Unless you're stuck on an oyster bed. Which can cause cursing, harsh accusations, and name-calling. Of course I've only heard about that second-hand.

After a full afternoon, which may or may not have involved a few oyster beds and some colorful language, we turned the boat back in and headed home. Maybe it was in icy silence... maybe it wasn't.

We fished for shrimp (at Harris Teeter) and I figured something tropical would be appropriate. I also thought lacing it with rum might soothe someone's hurt feelings a little. I might or might not have lost my temper on one of those theoretical oyster beds.

Lime-Rum Shrimp is one of my favorite ways to cook shrimp in the summer. It's also a very quick dinner.


Peel and devein about a pound of fresh shrimp. Zest one lime, and mince 3 cloves of garlic. Put a large pan over medium-high heat. Drizzle a little olive oil in the pan and add the shrimp and the garlic and the lime zest. Sprinkle with kosher salt. And don't be stingy with it. When the shrimp start to cook, add a tablespoon of butter, a tablespoon of brown sugar, the juice of the lime you zested, and about 2 tablespoons of dark rum. I ordinarily use Meyer's but we were out, so I used Gosling's dark. 

Pour a separate glass of rum over ice and take it to the person you may or may not have yelled at if you need to suck up a little.

I like to serve this over coconut rice. To make that, just make rice the same way you always do, but substitute half chicken stock and half canned coconut milk for the water. It also goes well with pineapple slaw.


Here's the .pdf if you'd like to take this one on a test sail in your own kitchen.

I'd recommend avoiding oyster beds.

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