Recipe of the Week: Rum Scampi

Rum Scampi

Ingredients:
20 jumbo shrimp
2 red bell peppers
1/2 cup local rum
2 onions, cut in thin slices
4 large garlic cloves, minced
4 tomatoes, small wedges
3/4 cup dry white wine
1/2 cup basic fish sauce
4 tablespoons olive oil
4 tablespoons fresh parsley and chervil, chopped

Locals Do It Like This:
Preheat oven to 375°F and bake red bell peppers for 15 minutes. Let cool and remove skin, seeds, and stems. Chop and set aside. Meanwhile, shell the shrimp and place in a frying pan. Heat four tablespoons of olive oil and cook for two minutes, gently turning shrimp. Pour in the local rum and flame. Move shrimp in the sauce for five to 10 seconds and remove from heat. Add to the pan the pepper, garlic, half of the parsley, half of the chervil, and one tablespoon of olive oil. Let simmer for one minute and then add tomatoes and wine. Stir and simmer for an additional five minutes until the sauce turns light brown. Add the fish sauce and let simmer for eight to 10 minutes. Add salt, pepper, chervil and parsley to taste.