SHRIMP ON SUGARCANE WITH RUM GLAZE
Provided by Food Network
Categories main-dish
Time 53m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Trim off the ends of the sugarcane and cut them into skewers. Rinse the shrimp under cold running water and then drain and blot dry with paper towels. Skewer the shrimp on the sugarcane.
- Place the brown sugar, butter, rum, mustard, vinegar, cinnamon, cloves, pepper, and salt in a non-reactive saucepan and bring to a boil over high heat. Reduce the heat to a simmer and continue to cook until the mixture is thick and syrupy, about 3 to 5 minutes. Taste for seasoning, adding salt and pepper as necessary. Set aside a small amount of the glaze to be used for dipping the cooked shrimp. The recipe can be prepared up to 1 hour ahead to this stage; keep the shrimp in the refrigerator, covered. The glaze can be kept at room temperature.
- Preheat the grill to high. When ready to cook, brush and oil the grill grate. Place the shrimp kebabs on the hot grate and grill until cooked, 2 to 4 minutes per side. Generously baste each with glaze once before turning and once before removing from the grill. The shrimp will be firm and white when cooked through. Serve the reserved glaze as a sauce on the side.
EASY GRILLED SHRIMP
When you want a quick, easy dinner, nothing can beat shrimp to the table! The shrimp marinate in a tasty combination of flavors while the grill is preheating. The other dishes in your dinner need to be ready when the grill is, because the shrimp will only take about 4 minutes. Use this grilled shrimp as a main dish, with a side of yellow rice and a green veggie, or use them in yummy shrimp tacos, inside corn tortillas with your favorite toppings.
Provided by Bibi
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Combine olive oil, lemon juice, seafood seasoning, sugar, cayenne, and salt in a small bowl; stir until marinade is well mixed.
- Thread shrimp on metal skewers and pat dry. Brush with marinade and refrigerate.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook shrimp on the hot grill until the edges begin to turn white, 1 to 2 minutes. Turn and continue grilling until shrimp is white and no longer translucent, 1 to 2 minutes longer. Serve warm.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 0.8 g, Cholesterol 172.6 mg, Fat 7.7 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 1.2 g, Sodium 373.3 mg, Sugar 0.4 g
GRILLED SHRIMP PASTE ON SUGARCANE
In this traditional Vietnamese appetizer, freshly pureed shrimp paste is shaped around sticks of steamed sugarcane, and then grilled until lightly charred.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 15
Steps:
- In a small skillet, heat oil over low heat. Add onion and shallots; cook, stirring occasionally, until translucent, 6 to 7 minutes.
- In a food processor, pulse shrimp to a textured paste, about 20 pulses. Transfer to a bowl; add onion mixture, fish sauce, salt, sugar, garlic, pepper, cornstarch, paprika, baking powder, and scallions. Stir to combine; cover and refrigerate for 30 minutes.
- Lightly brush a baking sheet with oil. Dampen your hands slightly with cold water and shape 2 tablespoons shrimp paste into a ball. Hold shrimp paste in one hand and press a piece of sugarcane into it, enclosing center of sugarcane but leaving about 1 1/2 inches exposed at top and bottom. Set aside on prepared baking sheet. Repeat, using all shrimp paste and sugarcane.
- Brush a bamboo or metal steamer basket with oil; place over boiling water in a wide saucepan or wok. Steam sugarcane sticks, covered, until shrimp is opaque, 4 to 5 minutes. They may be prepared up to this point 6 hours in advance; refrigerate until about 15 minutes before ready to serve.
- Brush a grill or grill pan with oil; heat until hot. Grill sticks until lightly charred all over, 5 to 8 minutes. Brush with Scallion Oil, if desired, and serve.
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.
VIETNAMESE GRILLED SUGARCANE PRAWNS
We love these at our favourite restaurant. It is served with lettuce, pickled vegetables, mint, thai basil, mustard greens, soaked vermicilli noodles and you then make up your own fresh rolls with all the ingredients wrapped in a fresh rice paper dipped in water. Serve vietnamese dipping sauce - recipes are available on zaar. Delicious!!!
Provided by Wendys Kitchen
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a small saucepan over moderate heat.
- Add the onion and shallots and saute until slightly wilted, about 1 minute. Transfer onion mixture (not the juice) to a bowl and add the egg white, fish sauce, salt, sugar, garlic, white pepper, cornstarch and baking powder.
- Add the shrimp and toss well.
- Transfer the shrimp mixture to a food processor and process until almost smooth but still lumpy. Transfer the paste to a bowl, scraping the work bowl clean.
- Stir in the scallions. (If the paste is not cold, refrigerate at this point to stiffen it.)
- Quarter the sugarcane pieces lengthwise, or halve them if they're small. Wet your hands with cold water. Place 2 tablespoons of the shrimp paste in the middle of your palm. Place a piece of the sugarcane on top and mold the paste around it. (The paste should be about 1/4 inch thick and about 2 1/2 inches long).
- Gently press the paste against the stick so that the edges are sealed. Set the shrimp stick aside on an oiled plate.
- Repeat with the remaining sugarcane and paste.
- Oil a steamer basket and place the sugarcane sticks in a single layer.
- Steam until the shrimp paste turns pink, 2 to 3 minutes. You can make this dish in advance up to this point.
- To finish, grill or broil the shrimp sticks until the paste is hot inside and slightly charred around the edges.
- Serve immediately with accompaniments as described above.
VIETNAMESE GRILLED JUMBO SHRIMP ON SUGARCANE STICKS
These are so good! The sauce that accompanies them is a must (Vietnamese Dipping Sauce (Nuoc Cham)). Sugar cane is usually in the produce section of my grocery store and it is also sold in the Asian section in cans. Wonderful served on a bed of rice and drenched in the Dipping Sauce! Recipe adapted from grill master, Steven Raichlen.
Provided by NcMysteryShopper
Categories Vietnamese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Using a food processor, puree garlic, sugar, shallots, fish sauce, lime juice and pepper. Add lemongrass and the 1/4 cup of oil; process to a puree. Place shrimp in a large shallow container with lid and pour marinade over shrimp to cover. Cover and refrigerate for at least 2 1/2 hours.
- Light a grill.
- Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off marinade. Make a slit near the shrimp's tail and one near the head with a sharp knife. Thread a sugarcane stick through the slits; the shrimp should lie flat.
- Grill the shrimp over a hot fire, brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side.
- Place shrimp on a serving platter and sprinkle with peanuts and cilantro.
- Serve the shrimp with the Vietnamese Dipping Sauce.
Nutrition Facts : Calories 276.3, Fat 19.4, SaturatedFat 2.6, Cholesterol 64.3, Sodium 1175.2, Carbohydrate 16.5, Fiber 1.2, Sugar 10.6, Protein 11.1
SHRIMP PASTE ON SUGARCANE
The ingredients for shrimp paste are whirred in a food processor and then shaped around stalks of sugarcane in this updated version of a traditional Vietnamese appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Process shrimp, cilantro, garlic, chile, lime juice, fish sauce, egg white, and pepper in a food processor until a thick paste has formed. Transfer to a medium bowl. Chill in freezer 30 minutes.
- With lightly oiled hands, shape 1 1/2 tablespoons shrimp paste into a ball; press ball onto center of a sugarcane stick, enclosing sugarcane but leaving ends exposed. Transfer to a baking sheet. Repeat with remaining sugarcane sticks and shrimp paste. Refrigerate 20 minutes.
- Brush a bamboo or metal steamer basket with oil; place over boiling water in a wide saucepan or wok. Lay 8 sugarcane sticks in basket. Cover, and steam until shrimp paste just turns opaque, 5 to 6 minutes (be careful not to overcook). Transfer to a plate; let cool slightly. Repeat with remaining 8 sugarcane sticks.
- Preheat broiler; heat a lightly oiled rimmed baking sheet until hot. Lay sugarcane sticks on preheated sheet. Broil until golden brown, about 2 minutes. (Alternatively, preheat a grill or grill pan until hot but not smoking; brush shrimp paste and sugarcane with oil, and grill, flipping once, until golden brown, about 1 minute per side.) Serve with papaya salad and lime-chile sauce if desired.
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