Shrimp Riders

Pat Duran

By
@kitchenChatter

This delicious appetizer riding atop a bed of hot saffron rice with rum butter sauce will be the hit of your holiday party. You better triple the recipe so you don't run out.


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Comments:

Serves:

makes 8 servings

Prep:

5 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

24 large
shrimp,peeled,devein leave tails on

RUM SAUCE

1 Tbsp
chopped parsley
1 tsp
oregano
1/4 tsp
salt
2 Tbsp
lemon juice
1/2 c
melted butter
1 1/2 oz
rum liquor

SAFFRON RICE:

2 Tbsp
butter
1/2 small
onion, finely chopped
1 1/2 c
water
1/2 tsp
salt
1 c
long grain rice
1/2 tsp
saffron

Directions Step-By-Step

1
Peel and devein shrimp, leaving tails on. Split length-wise without cutting in half,and arrange in baking pan, tails up. Pour Rum Butter Sauce over shrimp. Bake in pre-heated 450^ oven for 4 minutes;slip under the broiler for 2 or 3 minutes to brown.
Remove shrimp to a bed of hot rice in serving dish.Drain the sauce off and add the rum. Spoon sauce over shrimp and rice.
2
Rum Butter Sauce:
Combine all ingredients in a small saucepan, except rum. Heat to simmer then remove from heat and pour over shrimp.
3
Saffron Rice:
Melt butter in medium saucepan, add onion; cook until onion is soft and translucent. Add water and salt.
Bring to a boil again, stir and cook until rice has absorbed all the liquid and is tender and fluffy.

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Other Tags: Quick & Easy, Healthy