Lime Rum Shrimp Recipe

• By: expatCanuck
• Cuisine: ?
• Type: Seafood

• 1 lb. shrimp, peeled, deveined (I used the 16-20 size -- not critical)
• 1/4 fresh pineapple, slice again lengthwise into eighths, then sectioned (for a total of 12-16 chunks of pineapple -- strangely, only 12 made it into the wok)
• 1/2 shot dark rum
• 1/2 red pepper, sliced lengthwise (roughly 1/4 inch strips)
• whole grain basmati rice (about 3/4 cup raw is enough for us)
• 2 dozen green beans
• almost half a habanero, finely sliced crosswise
• 1 coarsely diced shallot
• 1-2 tbsp canola oil
• cumin
• coriander
• soy sauce
• coarsely ground black pepper
• 1/2 lime

In a wok or frypan -

• soften the shallots, splash on some soy sauce and the juice from 1/8 of a lime and the juice from one pineapple eighth rind.
• add the sliced habanero & cook for another 30-60 seconds, 'til softened.
• add the shrimp, dust with coriander & cumin, cook one side 'til they get opaque -- flip & repeat.
• add the juice of 1/4 lime, the juice from the other pineapple eighth rind, half a shot of dark rum, splash of soy sauce, & toss.
• add ground black pepper to taste (four turns of the mill does it for me).
• add the red pepper & pineapple, toss & cover.
• (cook for an additional 1-2 minutes, tossing every 30-45 seconds).

[For a texture variation, throw in a handful or two or bean sprouts with the red pepper]

• In a separate pot, I steam the green beans for 2 minutes or so.

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Serve - I ladle out the rice, put the shrimp on it, with pineapple, red peppers & green beans on the side.
Spoon the remaining sauce onto the shrimp/rice.