Sugar Cane Skewered Shrimp Recipes

PLANTATION SHRIMP ON SUGAR CANE SKEWERS

Plantation Shrimp On Sugar Cane Skewers image

Provided by Steven Raichlen

Time 40m

Yield 6 to 8 appetizer servings, 4 light main course servings

Number Of Ingredients 13

Ingredients

24 extra-large shrimp (1 1/2 pounds), peeled and deveined
2 tablespoons vegetable oil
2 tablespoons fresh lime juice
1 clove garlic, minced
Salt and freshly ground black pepper
1/2 cup dark brown sugar
1 stick (8 tablespoons) unsalted butter, cut into 1-inch pieces
1/2 cup dark rum
3 tablespoons Dijon-style mustard
1 tablespoon distilled white vinegar
1/4 teaspoon each cinnamon, ground cloves and black pepper
Pinch of salt
12 sugar cane swizzle sticks (see note)

Steps:

Place shrimp in a mixing bowl and stir in oil, lime juice, garlic, salt and pepper. Marinate 15 minutes while you prepare glaze and skewers.
Place ingredients for glaze in a saucepan, and bring to a boil. Reduce heat to medium, and simmer until thick and syrupy, 4 to 6 minutes.
Cut swizzle sticks in half widthwise, and cut one end off each piece sharply on diagonal. Resulting skewers should be about 5 inches long and 1/4 inch wide.
Set up grill for direct grilling, and preheat to high. Using a metal skewer, make two starter holes in each shrimp, one toward head end, one toward tail. Insert a sugar cane skewer through holes. Repeat with remaining shrimp.
Brush and oil grill grate. Grill shrimp kebabs until cooked, about 2 minutes a side, generously basting with glaze. Serve any remaining glaze as a sauce on the side.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 16 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 548 milligrams, Sugar 11 grams, TransFat 1 gram

SUGARCANE SHRIMP

Sugarcane Shrimp image

Provided by Jessica B. Harris

Categories Rum Fruit Shellfish Vegetable Appetizer Cocktail Party Backyard BBQ Tropical Fruit Pineapple Seafood Shrimp Spirit Party Chile Pepper Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free

Yield Makes 12 skewers

Number Of Ingredients 12

Ingredients

12 large fresh shrimp, peeled and deveined
1/3 cup freshly squeezed lime juice
1/3 cup low-sodium soy sauce
1 tablespoon dark Jamaican-style rum, such as Appleton
1 tablespoon olive oil
1 teaspoon Demerara sugar
1/4 teaspoon minced garlic
Salt
Freshly ground black pepper
Minced habanero chile (substitute jalapeño for a milder taste)
24 two-inch chunks fresh pineapple
12 eight-inch sugarcane skewers

Steps:

Wash the shrimp and place them in a large bowl. Combine the lime juice, soy sauce, rum, oil, sugar, and garlic in a second bowl. Season with salt, pepper, and habanero. Cover with plastic wrap and allow the shrimp to marinate while preheating the broiler. When ready, thread 1 pineapple chunk, 1 shrimp, then a second pineapple chunk on each skewer. Place the skewers on a broiler pan and cook until lightly browned, turning once, 3 to 5 minutes.

SUGAR CANE SKEWERED SHRIMP WITH RUM-SCOTCH BONNET DIPPING SAUCE

Sugar Cane Skewered Shrimp with Rum-Scotch Bonnet Dipping Sauce image

Provided by Food Network Kitchen

Number Of Ingredients 10

Ingredients

Sugar cane skewers
1 pound large shrimp
Salt, to taste
Pepper, to taste
1 Scotch Bonnet pepper, minced
1 mango, flesh pureed
2 tablespoons rice wine vinegar
2 tablespoons Meyer's rum
2 tablespoons cilantro
2 tablespoons minced garlic

Steps:

Skewer shrimp, season with salt and pepper and grill about 5 minutes, or until just cooked through. Combine pepper, mango, vinegar, rum, cilantro and garlic in a saucepan and simmer 5 minutes. Serve as dipping sauce for shrimp.

SKEWERED SHRIMP

Skewered Shrimp image

Joan Morris combines four ingredients to create a ginger mixture that's used as both a marinade and a sauce for these barbecued shrimp. "Serve them with toothpicks as an appetizer or stir the shrimp into pasta for an entree," suggests the Lillian, Alabama cook.

Provided by Taste of Home

Categories Appetizers Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon chili sauce
1 tablespoon minced fresh gingerroot
1 pound uncooked medium shrimp, peeled and deveined

Steps:

In a bowl, combine the soy sauce, lemon juice, chili sauce and ginger; mix well. Pour half into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from shrimp. Thread onto metal or soaked wooden skewers. Grill, uncovered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with reserved marinade.

Nutrition Facts :

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