Seared Shrimp with Grape Citrus Rum Sauce

Perhaps nothing dazzles more than a flambé. And yet, many flambéed dishes are surprisingly quick to prepare, as is the case with this recipe. Grapes, citrus juices and citrus zest add a succulent texture and tang to the sauce, which is further emboldened by dark rum, slivered ginger and jalapeño. Served with rice or couscous, the presentation appears both classy and sumptuous.

Serves 4



Pat the shrimp dry and season with the salt and pepper.  Heat the oil in a large, nonstick skillet or sauté pan over medium-high heat.  Sear the shrimp in the hot oil until they are bright pink and curling, about 2 minutes.  Stir in the grapes, lemon zest, lime zest, jalapeño, and ginger.  Pour on the rum and carefully ignite, keeping your hands and face away from any flame.  Simmer 1 minute.  Stir in the brown sugar, lemon juice, and lime juice and simmer until the sauce is slightly syrupy and the shrimp are just cooked through, 2 to 3 minutes.

Arrange shrimp on a serving platter or on individual dishes, spoon on the grape sauce and serve.

Nutrition Per Serving

129 Calories, 47.9 g Protein, 16 g Carbs, 3 g Fat, 32 mg Cholesterol, 181 mg Sodium, .91g Fiber
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