HAPPY BIRTHDAY VIDAL!

Malibu Rum Shrimp with curried peanut and rum sauce!

 Marinade:

1 lb. medium shrimp, raw, peeled, and devined

1/3 cup Malibu Rum (coconut flavor)
2 generous Tablespoons light brown sugar
2 Tablespoons lime juice
2 Tablespoons soy sauce
3 large cloves of garlic, minced
2 generous inches ginger root, peeled and grated with the juice

In a non-reactive shallow dish, grate the ginger and add the minced garlic, brown sugar, soy sauce and lime juice.  Using a fork, mix the ingredients until brown sugar is pretty well incorporated.  Add rum and mix about again.  Add raw shrimp to the dish and mix about covering all the shrimp with newly created marinade.  Let sit on counter for about 20 minutes, stir the shrimp about again and let sit another ten or so minutes before covering and placing in the fridge overnight.  In the morning, mix shrimp about one more time before recovering and letting it sit in the fridge until it’s time to grill them!

To grill: skewer the shrimp and grill over medium-high heat basting often with leftover marinade.  If grilling is not an option, place shrimp in a single layer on a cookie sheet and broil on high in the oven flipping and basting once.

Sauce:

1 cup of smooth peanut butter

1 can of coconut cream
4 Serrano chilies, stemmed and chopped (less for lower heat)
4 Tablespoons of soy sauce
Juice of 1 lime
4-6 Tablespoons Malibu Rum (coconut flavor)
2 garlic cloves, chopped
2 teaspoons medium-hot curry powder

In a blender or food processor, combine all the ingredients and process until smooth.  Let stand at room temperature for 1 hour to develop flavors.  Turn processor or blender on to mix and taste.  Add rum and or soy sauce to adjust flavor, mix and then serve as a dipping sauce or drizzle over skewered shrimp on a bed of rice.

Background:

HAPPY BIRTHDAY TO MY LOVE!  So, yesterday (28 June) was Vidal’s birthday.  I like to cook a special meal just for him on his birthday.  This year, I chose to make one of his favorite meals that I usually reserve for a Lenten Friday.

Earlier this week, Joaquin and I made friends with the local ABC store clerk while there gathering Malibu Rum (and other fun liquids, why not?).  Turns out, he is a recent culinary school graduate, and his enthusiasm for food was contagious.  He wanted to know what I would do with the assortment of liquor in our shopping basket, which led us to talk about this recipe.  Since he asked me to share it with him, I thought it would serve well as my next blog post too!

I really hope you try and enjoy this meal, as its sweet/spicy summery flavors are just so festive, they are bound to start a party in your mouth and then home no matter the day or occasion!

Additional Notes:

I serve Malibu Rum and diet Cokes in an old fashioned glass over ice before, during and after this meal.

Leftover dipping sauce is super another day with chicken tenders, veggies, etc.

In my enthusiasm over the meal, I forgot to photograph it-  guess that means that I will need to make it again sooner rather than later!

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