Shrimp and Chorizo With Coconut Buttered Rum Sauce Recipe

Name: Shrimp and Chorizo With Coconut Buttered Rum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces white wine; 2 ounces white vinegar; 4 ounces bacardi coconut rum, divided; 12 lb butter, cut in pieces; 2 ounces sugar; salt, to taste; 2 lbs medium shrimp, peeled and deveined; 4 ounces unsalted butter; 1 12 lbs chorizo sausage, cut into julienne strips; salt & freshly ground black pepper, to taste

Servings: persons

4 ounces white wine
2 ounces white vinegar
4 ounces bacardi coconut rum, divided
12 lb butter, cut in pieces
2 ounces sugar
salt, to taste
2 lbs medium shrimp, peeled and deveined
4 ounces unsalted butter
1 12 lbs chorizo sausage, cut into julienne strips
salt & freshly ground black pepper, to taste

1
For the sauce, in a small saucepan combine wine, white vinegar and 2 ounces of rum.
2
Simmer over medium heat until reduce in volume by half.
3
With a whisk, incorporate butter into hot liquid.
4
Add 2 ounces of rum and sugar and season with salt to taste.
5
Saute shrimp in butter and set aside.
6
Saute chorizo until it completely cooks and set aside.
7
To serve, pour some of the sauce on a serving plate, place chorizo on top of sauce.
8
Top with shrimp.

10242

kcal

Calories

1125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ounces white wine, 2 ounces white vinegar, 4 ounces bacardi coconut rum, divided, 12 lb butter, cut in pieces, and more.

Yes, Shrimp and Chorizo With Coconut Buttered Rum Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Chorizo With Coconut Buttered Rum Sauce

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