Vanilla Shrimp with Sticky Rice and Plum Pickle

For 4 people 

SHRIMP

20 Tiger Shrimp

 2 tsp Vanilla extract

2 Tbsp Rum

2 Tbsp Olive Oil

125g Butter

 1 Kashmiri Chili

1 tsp Lime Zest

Salt

Pepper

Melt the butter in a pan on low heat and add 1 tbsp of rum, vanilla extract, lime zest and 1 whole chili – let everything warm together on low to infuse the butter and let it sit for 30 minutes.

Meanwhile, toss the shrimp with olive oil, 1 tbsp rum and salt and pepper – heat up a skillet with a little olive oil and cook the shrimp in batches ( do not crowd the pan). When they are pink on both sides ( 3-5 minutes) put them in the butter and reheat the butter and bast the shrimp.

STICKY RICE

2 cups of rice

2.5 cup of water

Follow instructions on the package.

PLUM PICKLE

12 plums

1 red onion finely chopped

2 tbsp lime juice

3 tbsp rice wine vinegar

½ cup parsley chopped

Salt

Pepper

Mix everything together and let sit for 15 minutes for the flavours to infuse.

Serve the shrimp on the sticky rice and top with the plum pickle.