Cuban Sweet Rum Shrimp

Cuban Sweet Rum Shrimp


Canola oil for frying
1 cup of flour
1 tbs salt
1 lb large shrimp, peeled and deveined
1/4 cup mayonnaise
3 tsp honey
1 tbs dark rum
parsley for garnish

This recipe marries shrimp with honey and rum and is absolutely delicious. Adapted from A Taste of Cuba by Linette Creen. Serves 4.

  • Fill a sauce pan with 2 inches of oil over medium heat.
  • Combine the flour and salt in a bowl and dredge shrimp until thoroughly coated.
  • Fry shrimp for 2 minutes on each side. Remove from oil and drain on paper towels.
  • Remove with a slotted spoon and drain on paper towels.
  • In a clean sauce pan using very low heat, place the mayonnaise, honey and rum and stir until the mixture is just warm.
  • Add the shrimp to the sauce and toss until well coated.
  • Let excess sauce drain from the shrimp and place them on a platter and serve.




7 min


15 min


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