From the Shores of Mauritius: Flambéed Garlic & Rum Shrimp
Details
This dish is a vibrant taste of Mauritian hospitality, perfect for anyone who believes garlic and seafood are a match made in heaven. Drawing on the island's rich culinary heritage, this recipe transforms simple shrimp into a spectacular meal with a buttery garlic marinade, a hint of chili, and a dramatic flambé with local rum. It's quick, fragrant, and an unforgettable journey for your taste buds, bringing the spirit of the Indian Ocean straight to your kitchen.
Ingredients
Instructions
Marinate the Shrimp
In a bowl, crush 3 of the garlic cloves. Combine the crushed garlic with the shrimp, lemon juice, and a pinch of salt. Let it marinate for at least one hour to allow the flavors to infuse.
Sauté the Aromatics
Mince the remaining 3 cloves of garlic. Melt the butter in a large pan or skillet over medium-high heat, then add the minced garlic and finely chopped chilies.
Cook the Shrimp
Add the marinated shrimp to the hot pan. Sauté for about 5 minutes, stirring frequently, until the shrimp are pink and cooked through. Stir in the chopped coriander.
Flambé with Rum
Carefully pour a splash of rum over the shrimp. Ignite it with a long match or lighter to flambé. Let the flames burn out naturally. This will cook off the alcohol while leaving a beautiful, subtle sweetness.
Serve
Serve the garlic shrimp immediately, piping hot from the pan. It pairs wonderfully with traditional Mauritian faratas (flatbreads) or simple steamed rice to soak up the delicious garlic butter sauce.
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