Ingredients
12 large shrimp
2 lemons, zested and juiced
2 lime, zested and juiced
1 jalapeno pepper, diced
1 tbsp white peppercorns, crushed
1 tbsp coarse salt
2 tbsp brown sugar
1 tbsp olive oil
1 tsp sliced ginger root
2 starfruit, sliced crosswise
2 oz rum
Directions
Recipe by: Allen Susser of Chef Allen's, Aventura, FL Preparation
Time: 1:00 STEP ONE: The zest is the colored part of the lemon and
lime rind. Use a vegetable peeler to remove it, then chop it finely.
STEP TWO: Peel shrimp and butterfly by cutting lengthwise so that
shrimp open like a book and lie almost flat. Don't cut them in half.
STEP THREE: Combine lemon and lime zest, jalapeno, and white
peppercorns and set aside.
STEP FOUR: Combine lemon and lime juice with brown sugar in a small
saucepan and simme until 3 tablespoons are left. Add the salt and zest
mixture. Cook for one more minute and remove from heat. Moisten with 1
tablespoon olive oil and l cool.
STEP FIVE: Press the mixture onto both sides of the butterflied
shrimp, then sear in olive oil. Cook for one minute, then add the
starfruit and ginger. Add the rum, swirl it around in the pan for a
few seconds, and serve.
Servings: 4 servings
Citrus Crusted Shrimp With Ginger Starfruit & Rum Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Fish; Fruit; Seafood
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It is possible to follow the history of written recipes far back into history, at least as far into history as ancient Egypt, and maybe further still. Having said that, in the main part, these old records were just basic pictorial recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to academics is a collection of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Later on, we find two recipe books which appeared in the 14th Century : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian food that is popular today, but rather descriptions of the types of meals prepared for the nobility of those days. For the centuries that followed, the powerful and wealthy competed to offer the most exotic meals, and because of this the best cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 1800s that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. The introduction of the TV gave us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everybody to access thousands of recipes just like those on this web site. |
We hope you enjoy this Citrus Crusted Shrimp With Ginger Starfruit & Rum recipe.
