Bermuda Rum Scampi

OUTERBRIDGE PEPPERS LTD. • P.O. Box FL 85 FL BX Bermuda
Tel:441-296-4451 • Fax: 441-296-4851 • Email: peppers@ibl.bm

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BERMUDA RUM SCAMPI - Serves 4 or 6 as a Starter

Preheat oven to 375°F. Bake red peppers for 15 minutes. Take out and remove stems, seeds, and skin. Chop and set aside.

Carefully shell prawns. In a heavy-bottomed frying pan, heat 4 tablespoons of olive oil and place prawns side by side in a circle around the pan. Cook for 2 minutes and then gently turn prawns over. Season with salt and pepper and cook 2 -–3 minutes longer. Pour in the rum and flame. Move prawns around in the sauce for a few seconds, remove, set aside and keep warm. Add to the pan the red pepper, onions, garlic, fines herbes, and 1 tablespoon of olive oil and simmer 1 minute. Add tomatoes and wine. Stir and simmer for 5 minutes until sauce has a good light brown colour. Add fish sauce and let simmer another 5 – 10 minutes. Mix in half the parsley and chervil. Season to taste with salt, pepper, and Outerbridge’s Original Sherry Peppers Sauce.

Arrange prawns on a serving dish. Pour sauce over all and dribble fresh olive oil over the top. Sprinkle remaining parsley and chervil on top. Serve with rice or French bread.

2	Red bell peppers
20	King prawns or jumbo shrimp
	Good quality olive oil
	Salt and freshly ground pepper to taste
½	Cup Barbados (or good amber) rum
2	Onions, cut in thin slices
4-5	Large garlic cloves, minced
1	Tablespoon fines herbs
4	Tomatoes, cut in small wedges
¾	Cup dry white wine
½	Cup basic fish sauce
4	Tablespoons fresh parsley and chervil chopped fine
2	Tablespoons Outerbridge’s Original Sherry Peppers Sauce