Ninja's blog: "Cooking with Ninja"

One of my favorite recipes that I picked up in the Bahamas, and of course, had to put my New Orleans spin on it!

Ingredients:

2-3 lbs Large Peeled, deveined, and butterflied Shrimp

Captain Morgan's Spiced Rum (Or a spiced rum of your choosing)

Chopped seasoning

Diced garlic

Diced tomatoes (one large can of petite diced is plenty)

zucchini

fresh mushrooms, pre-sliced and cleaned  (optional)

Cayene Pepper

If you have it: Liquid crab boil

Butter or margarine

Linguine

Prep:

Dice your zucchini and steam it. Ziplock and Glad make wonderful microwaveable steamer bags. If you use them, cut 1 minute and 30 secs off the cooking time.

Pasta: Follow directions on the box. Always add a small amount of olive oil to your water and stir frequently to prevent the pasta from sticking together.

Directions

In a Large Saucepan (use one with higher sides), melt the butter/margarine in the saucepan over MEDIUM-HIGH heat. Stir in the chopped seasoning and 2 table spoons of garlic. If you have the liquid crab boil, stir in a capful of it as well. Also, add a half a tablespoon of cayene pepper as well. When the seasoning cooks down, add a cup of spiced rum and wait until it heats up. Stir in the shrimp and cook them completely. (When shrimp are cooked, they turn opaque.) When the shrimp are cooked completely, add in the can of diced tomatoes, the zucchini and the mushrooms. Reduce heat to half way between LOW and MEDIUM (MEDIUM-LOW) and cover. Simmer for 20-30 minutes. It is important to simmer it for the time stated so that the tomatoes will cook down.

Serve over Linguine.

Serves: 6

Freezes well, and reheats well!

For a different flavor, you can substitute Jack Daniel's for the Rum. You change the entire flavor profile with one simple change! It does make it spicier as well with Jack Daniel's.