CUBA ~ Sweet Rum Shrimp
Recipes using shrimps exist in many cultures, including Jambalaya in the Southern USA, Okonomiyaki in Japan, Poon Choi in China, Bagoong in the Philippines, and Scampi in Italy. Shrimps are an excellent source of selenium and unusually low-fat, low-calorie protein -- a 4oz serving supplies 23g of protein {47% of the daily value} for a mere 112 calories, and less than 1 gram of fat. They're also are a great source of vitamin D and B12. Many are confused about the cholesterol content. They're very low in total fat, yet have a high cholesterol content {about 200mg in 3.5ozs, or 12 large boiled shrimp} - and some people have avoided eating them for this very reason. According to research, however, the avoidance of shrimp for this reason does not seem justified as they contain both "good" and "bad" cholesterol. Over 300 different species of shrimp are harvested worldwide. Dried shrimp is commonly used as flavoring and soup base in Asian cuisines, while fried shrimp is popular in North America. In Europe, shrimp is very popular as well, forming a necessary ingredient in Spanish paella, French bouillabaisse, Italian cacciucco, Portuguese caldeirada, German Krabbencocktail {which is very much like this recipe}, and many other seafood dishes from different countries.
CUBAN SWEET RUM SHRIMP
Serves 4
1 lb large shrimp, peeled and deveined
1/4 cup mayonnaise
1 cup flour
1 tablespoon salt
3 teaspoons honey
1 tablespoon dark rum
Oil, for frying
Parsley, for garnish
Fill a saucepan with 2 inches of oil over medium high heat. Combine flour and salt in bowl and dredge shimp in it until thoroughly coated. Fry shrimp for 2 minutes on each side. Remove with spoon and drain on paper towels. Place mayonnaise, honey and rum in saucepan and stir until the mixture is just warm. Remove from heat. When all shrimp are fried add them to the sauce and toss until well coated. Shake to drain off excess sauce and place on large platter, garnished with parsley.
Source: "A Taste of Cuba" by Linnette Creen