1 pound Belizean shrimp, peeled
2 Tbsp. butter
1 garlic clove, crushed and finely chopped
1 inch fresh ginger, peeled and finely grated
1 tsp. brown sugar
1 dash anise liqueur
4 ounces One Barrel rum
8 ounces fresh, heavy cream or tin of medium heavy cream
Salt and freshly ground pepper
Penne pasta to serve
Melt butter in a large frying pan, over medium heat, stir in garlic and ginger and cook for a minute or two until the garlic starts to color a little. Toss in shrimp and cook for a few minutes over a medium flame, stirring occasionally to make sure the shrimps are cooked evenly. When the shrimp look uniformly pink, add the teaspoon of sugar and the dash of anise liqueur, stir, cook for half a minute.
Pour the rum into a ladle (easiest way) or small saucepan and heat on stove top. As the rum warms, tilt the ladle or pan to the flame, you are trying to set the rum on fire. As soon as it catches, pour it into the frying pan and shake well. Add the cream.
Turn up the heat a little and cook for a minute or two until the sauce starts to bubble; season to taste and serve over penne pasta. Serves 2