Sugar Cane Skewered Shrimp Recipes
SUGARCANE-SKEWERED SHRIMP WITH CHILE-CILANTRO RUB
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
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
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
Provided by Food Network Kitchen
Number Of Ingredients 10
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
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
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
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.
- Cut the sugar cane sticks crosswise on the diagonal into 5-inch sections. Halve each section lengthwise. The recipe can be prepared several hours ahead to this stage.
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4.5/5 (13)Category Vietnamese RecipesCuisine ShrimpCalories 202 per serving
- Rinse and devein the shrimp and pat dry the shrimp thoroughly with paper towels. Put the shrimp, garlic, white pepper, lard/cooking oil into a food processor and blend well to form a smooth paste. Transfer the shrimp paste into a bowl.
- Beat the egg white with an electronic hand beater until frothy. Combine the shrimp paste with beaten egg white and blend well. Chill in the refrigerator for 30 minutes and then divide the shrimp paste into four (4) equal portions.
- Oil both hands and wrap the shrimp paste around the sugar cane. Shape them nicely and leave 1.5 inch of the sugar cane exposed. Heat up a wok of oil and deep fry the chao tom until golden brown. Serve immediately.
SHRIMP ON SUGARCANE WITH RUM GLAZE RECIPE | MYRECIPES
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5/5 (5)Calories 273 per servingServings 6
- Combine first 5 ingredients in a large bowl. Add shrimp; toss to coat. Cover and chill 15 minutes.
- Combine brown sugar and next 8 ingredients (brown sugar through pepper) in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until syrupy.
CHAO TOM (SUGAR CANE SHRIMP) | WOK AND KIN
From wokandkin.com
Ratings 5Servings 6Cuisine Asian, VietnameseTotal Time 1 hr 15 mins
- Place the prawns on a cloth to dry and pat the moisture away using paper towels. You want each one to be free from any liquid.
- Put the shrimp in a ziplock bag along with the pepper, chicken bouillon powder, fish sauce, salt and sugar.
- Use a meat mallet (or any tool you have on hand) to pound the shrimp for 3 minutes, then set aside.
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- Thoroughly wash the shrimps by sprinkling salt over them, and rinse under running water till no longer viscous to the touch. Dry them with paper towel
- Roughly cut the shrimps to small pieces, put them in a bowl with the all the ingredients except for the mayonnaise and oil. Mix well to blend. Put the mixture in the food processor and blend until a coarse paste is formed. If using a Magic Bullet, process by batch by quick pulses to achieve a coarse paste. Put the shrimp paste mixture in a bowl and add the mayonnaise and oil, and mix well. Cover and let rest for 20 to 30 minutes.
- Meanwhile, prepare the scallion oil. Chop the bunch of scallion and put in a microwave-safe bowl. Add a pinch of sugar and a pinch of salt, and 2 tablespoons of oil. Heat in the microwave for 30 seconds. Let cool.
- Cut 4 sugarcanes into 4 lengthwise to make 16 skewers. Reserve the rest for another use (they can be wrapped and frozen).
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