Sugar Cane Skewered Shrimp Recipes

SUGARCANE-SKEWERED SHRIMP WITH CHILE-CILANTRO RUB

Sugarcane-Skewered Shrimp with Chile-Cilantro Rub image

Provided by Food Network

Time 22m

Yield 4 appetizers

Number Of Ingredients 12

Ingredients

1 bunch cilantro, chopped coarsely
1 habanero chile, chopped
4 shallots, chopped
2 lemons, zested
2 limes, zested and juiced to 1/4 cup (juice more limes if necessary)
1 cup coconut milk
1/4 cup soy sauce
1/4 vegetable oil
16 jumbo shrimp, cleaned, deveined
8 sugarcane skewers
Marinade
1/4 bunch cilantro leaves, as garnish

Steps:

Puree all marinade ingredients in a blender. Reserve 2 tablespoons of marinade.
Skewer two shrimp per sugarcane and place in marinade and refrigerate. After shrimp has marinated 2 to 3 hours, grill for about 3 to 4 minutes on each side, making sure they are fully cooked.
Serve with a drizzle of the reserved marinade and cilantro, as garnish.

PLANTATION SHRIMP ON SUGAR CANE SKEWERS

Plantation Shrimp On Sugar Cane Skewers image

Provided by Steven Raichlen

Categories appetizer, side dish

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

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.

SUGAR CANE SKEWERED SHRIMP

Sugar Cane Skewered Shrimp image

Provided by Food Network

Categories appetizer

Time 8h14m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup water
1/2 cup Thai chili soy paste
1/2 cup sweet chili paste
1/2 tablespoon chopped ginger
1/2 tablespoon garlic
1/2 cup chopped Chinese parsley leaves
16 shrimp
Sugar cane stalk, cut into skewers

Steps:

Place chili pastes in bowl and add water. Mix the remaining ingredients together to make a thin mixture. Put shrimp in marinade and refrigerate overnight. Place shrimp on skewers, 4 pieces on each skewer, and grill.

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.

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Place the shrimp in a mixing bowl and stir in the oil, lemon juice, garlic and season with salt and pepper. Let marinate for 15 minutes while you prepare the glaze and sugar cane skewers.
Place the ingredients for the glaze in a saucepan and bring to a boil. Reduce the heat to medium and simmer the mixture until thick and syrupy, 3 to 5 minutes. Correct the seasoning, adding salt and pepper to taste.
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