Title: Camarones al ajillo con ron (spicy garlic shrimp with rum
 Categories: Seafood, Cuba, Update, Archived
      Yield: 6 Servings
 
  2 1/2    To 3 pounds large raw
           -shrimp, shelled and
           -deveined, with tails
           Left on (3 pounds yields
           -about 44 shrimp)
           Salt to taste
        tb Sauce to taste
    1/2 c  Light rum
           Juice of 1 lime
      1 tb Worcestershire sauce
      4 tb (1/2 stick) salted butter
    1/2 c  Pure Spanish olive oil
      4    To 6 cloves garlic, finely
           -chopped
    1/4 c  Cracker meal or fine bread
           -crumbs
    1/2 ts Ground cumin
      2 tb Finely chopped fresh parsley
      1    Place the shrimp in a large
           -nonreactive bowl and
           -season liberally
 
  with salt and Tabasco. In a small nonreactive bowl, combine the rum,
  lime juice, Worcestershire, and cumin. Add the mixture to the shrimp,
  toss to blend, and refrigerate, covered, at least 1 hour or until
  ready to cook. 2. Preheat the broiler. In a small saucepan over low
  heat, heat the butter and oil. When the butter begins to foam, add
  the garlic, cook, stirring, 1 to 2 minutes, and set aside. 3. Remove
  the shrimp from the marinade (discard the marinade), transfer them to
  a shallow ovenproof dish that will fit them comfortably in a single
  layer or to individual ramekins, and spoon the garlic sauce evenly
  over them. Sprinkle the cracker meal on top. 4. Broil 4 inches from
  the heat source until golden, 8 to 10 minutes. Sprinkle with the
  parsley and serve at once. Makes 6 to 8 servings CAMARONES AL AJILLO
  CON RON Spicy Garlic Shrimp with Rum
  
  File