1 small onion, cut coarsely
2 garlic cloves
1 teaspoon ground cumin
1 teaspoon dried oregano
Sign Up and Save
Get six months of free digital access to The Telegraph
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 tablespoon rum
3 tablespoons olive oil
1 vanilla bean, split open
16 jumbo or large shrimp, peeled and cleaned
2 tablespoons minced cilantro leaves
Hot cooked rice for serving
Makes 4 servings.
Process onion, garlic, cumin, oregano, salt, pepper, orange juice, lime juice, rum and olive oil in a blender until smooth. Pour mixture into a saucepan and add vanilla bean. Bring to a boil, immediately reduce heat and simmer 3 minutes.
Stir in shrimp and bring sauce just to a boil. Remove pan from heat. Cover and set aside for about 3 minutes, or until shrimp are pink.
Remove shrimp with a slotted spoon to a warm platter. Remove vanilla bean and save for another use. Place the sauce over high heat and boil about 5 minutes, until reduced and slightly syrupy. Pour it over the shrimp, scatter with cilantro leaves, and serve with rice.
Nutritional information per serving (without rice): 173 calories (60 percent from fat), 11 g fat (1.5 g saturated, 7.7 g monounsaturated), 42.6 mg cholesterol, 6.6 g protein, 10.6 g carbohydrates, 0.7 g fiber.