Citrus Crusted Shrimp with Ginger Starfruit & Rum
Submitted by kishore
Butterflied shrimp pressed with a lemon-lime zest crust, seared with jalapeno and white pepper, then finished with sliced starfruit, fresh ginger, and a splash of rum. Tropical, bold, and ready in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis is the kind of dish that makes people stop mid-conversation and ask what you’re cooking.
Large shrimp get butterflied and pressed with a crust of lemon-lime zest, jalapeno, crushed white peppercorns, and brown sugar that caramelizes the second it hits a hot pan.
Sliced starfruit and fresh ginger join the party right after, and then a glug of rum swirled into the pan ties everything together with a boozy tropical finish.
It’s bold, it’s a little wild, and it looks like it came off a beachside restaurant menu.
Chef Tips
- Butterfly the shrimp by cutting along the back, deep enough to open them flat like a book but not all the way through.
- Reduce the citrus juice with brown sugar until it’s syrupy before mixing with the zest. This concentrated glaze is what creates the crust.
- Have everything prepped and within arm’s reach before you start cooking. Once the shrimp hit the pan, everything moves fast.
- The rum will flame up briefly if the pan is very hot. Tilt the pan away from you when adding it.
Ingredients
Directions
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.
Comments
