Island Rum Lime Sauce Recipes

Steps:

• Melt butter. Add flour and boil for a while. Add cream or milk, rum and brown sugar.
• Simmer and serve warm over vanilla ice cream.

Steps:

• Season shrimp with salt and pepper.
• In a medium-heavy bottom skillet, over medium heat, saute shrimp, garlic and ginger in oil about 3 minutes, stirring constantly to ensure garlic and ginger do not burn.
• Add rum and flambe shrimp.
• Add lime juice and simmer about 1 minute.
• Remove shrimp from pan and set aside.
• Add coconut milk, 35% cream, cayenne pepper and lime zest to pan; bring to a boil.
• Reduce heat and simmer about 5 minutes, or until sauce thickens slightly.
• Return shrimp to pan until heated through.
• Do not allow sauce to boil.
• Adjust seasoning, if necessary.
• Garnish with coriander and red pepper.

Steps:

• Combine chicken stock, shallots and garlic in a medium saucepan; heat to boiling.
• Reduce heat and simmer for 5 minutes.
• Stir in combined cornstarch and water, stirring until thickened.
• Add rum and boil for 1 minute. Add lime juice and parsley.
• Season to taste with salt and pepper.

Steps:

• Preheat a grill to medium heat.
• In a bowl, combine the lime juice, oil, 2 teaspoons of the ginger, garlic, and pepper flakes. Add the shrimp and pineapple chunks, toss to combine, and let marinate while the grill heats, about 15 minutes. Remove from the marinade.
• Wrap the shrimp with the prosciutto. Alternately, thread the pineapple chunks and the wrapped shrimp onto metal or bamboo skewers. Grill until the shrimp are cooked through and the pineapple chunks are marked, 3 to 4 minutes per side. Remove from the grill. (Alternately, the skewers can be cooked under the broiler, turning as necessary to cook evenly and avoid burning.)
• Make the sauce in a medium saucepan by combining the rum, shallots, and remaining 2 teaspoons of minced ginger. Bring to a boil. Reduce the heat and simmer until reduced to 3 tablespoons in volume, 3 to 4 minutes. With the heat on medium-low, whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Season with the salt and cayenne, and stir. Remove from the heat and transfer to a decorative bowl.
• To serve, transfer the wrapped shrimp and pineapple chunks from the skewers to a platter. Sprinkle with the cilantro and serve with the rum butter sauce.

Steps:

• In a small saucepan, combine brown sugar and corn syrup. Set over medium-low heat. Stir until well combined and sugar has melted, about 5 minutes.
• Remove from heat, and add butter, rum, and raisins, stirring until butter has completely melted. Serve the sauce warm or at room temperature over the ice cream.