RUM RUNNER (2 Servings)
8 ounces Mahi-mahi filet
10 medium shrimp -- peeled and deveined
1/2 cup heavy cream
2 ounces Coconut rum
1 tablespoon jalapeno peppers -- diced
1 tablespoon garlic -- minced
2 ounces butter
1 pinch paprika
Brush fish filet lightly with melted butter. Sprinkle with a pinch of salt, pepper and cayanne and place over grill, cooking each side approximately four to five minutes.
In medium skillet, melt butter over high heat. Add shrimp and saute until fully cooked. Remove shrimp from pan. Reserving butter in the pan.
Add garlic and jalapenos and saute until tender. Remove from heat.
Deglaze pan with rum, then whisk in heavy cream and paprika. Return to heat. Reduce liquid to a slightly thick consistency. Return shrimp to pan to warm. Pour over Mahi-Mahi and serve immediately.
8 ounces Mahi-mahi filet
10 medium shrimp -- peeled and deveined
1/2 cup heavy cream
2 ounces Coconut rum
1 tablespoon jalapeno peppers -- diced
1 tablespoon garlic -- minced
2 ounces butter
1 pinch paprika
Brush fish filet lightly with melted butter. Sprinkle with a pinch of salt, pepper and cayanne and place over grill, cooking each side approximately four to five minutes.
In medium skillet, melt butter over high heat. Add shrimp and saute until fully cooked. Remove shrimp from pan. Reserving butter in the pan.
Add garlic and jalapenos and saute until tender. Remove from heat.
Deglaze pan with rum, then whisk in heavy cream and paprika. Return to heat. Reduce liquid to a slightly thick consistency. Return shrimp to pan to warm. Pour over Mahi-Mahi and serve immediately.