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.