Plantation Shrimp On Sugar Cane Skewers Recipes

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SUGAR CANE SKEWERED SHRIMP

Provided by Food Network

Categories     appetizer

Time 8h14m

Yield 4 servings

Number Of Ingredients 8



Sugar Cane Skewered Shrimp image

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.

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

SHRIMP SKEWERS

Provided by Ina Garten

Yield 8 to 10 for cocktails

Number Of Ingredients 9



Shrimp Skewers image

Steps:

  • Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
  • Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp on 6-inch skewers and grill for 1 1/2 minutes on each side.

1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined

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



Plantation Shrimp On Sugar Cane Skewers image

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

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)

SUGARCANE-SKEWERED SHRIMP WITH CHILE-CILANTRO RUB

Provided by Food Network

Categories     appetizer

Time 22m

Yield 4 appetizers

Number Of Ingredients 12



Sugarcane-Skewered Shrimp with Chile-Cilantro Rub image

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.

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

SHRIMP ON SUGARCANE WITH RUM GLAZE

Provided by Food Network

Categories     main-dish

Time 53m

Yield 6 to 8 servings

Number Of Ingredients 11



Shrimp on Sugarcane with Rum Glaze image

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.

2 (12- inch) batons sugarcane, cut into 24 (5-inch long and 1/4-inch wide) skewers
24 jumbo or extra-large shrimp, peeled and deveined
1/2 cup firmly packed brown sugar
8 tablespoons butter, cut into 1-inch cubes
1/2 cup dark rum, (recommended: Mount Gay Rum)
3 tablespoons Dijon mustard
1 tablespoon distilled white vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon black pepper, or more to taste
Pinch kosher salt, or more to taste

SUGAR CANE SKEWERED SHRIMP WITH RUM-SCOTCH BONNET DIPPING SAUCE

Provided by Food Network Kitchen

Number Of Ingredients 10



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

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 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

PLANTATION SHRIMP

Number Of Ingredients 20



Plantation Shrimp image

Steps:

  • 1. Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.2. Combine the garlic, scallions, ginger, chile, soy sauce, honey, and peanut oil in a large bowl and whisk to mix. Add the shrimp, tossing to coat. Cover and let marinate, in the refrigerator, for 1 hour.3. Preheat the grill to high.4. While the shrimp marinates, prepare the sugarcane skewers. Peel the piece of sugarcane, using a sharp knife, then cut crosswise into 3-inch sections. Cut each section into 8 lengthwise strips, each about 1/4 inch wide (this will make 24 strips in all). Cut one end off each strip at an angle to make a sharp point. Set aside while you prepare the glaze.5. Combine the 1/3 cup rum, the tomato paste, sugar, honey, vinegar, Worcestershire sauce, Tabasco, allspice, and cloves in a small, heavy saucepan and bring to a boil over medium-high heat, stirring until blended and the sugar is melted. Reduce the heat to medium and simmer to a syrupy glaze, 3 to 5 minutes. Remove from the heat, stir in the remaining 1 tablespoon rum, and taste for seasoning, adding salt and pepper as necessary.6. Remove the shrimp from the bowl and make a "starter" hole through the center of each with a metal skewer, since the sugarcane strips are not stiff enough. Thread the shrimp on the cane strips, starting with the pointed end, 1 shrimp to each.7. When ready to cook, oil the grill grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook.8. Transfer the shrimp to serving plates or a platter and serve immediately.Serves 6 to 8 as an appetizer, 4 as an entrée

Nutrition Facts : Nutritional Facts Serves

FOR THE SHRIMP AND MARINADE:
24 shrimp, extra-large (1 1/2 pounds), peeled and deveined
2 cloves garlic, minced
2 scallion, both white and green parts, trimmed and minced
1 tablespoon ginger, minced fresh
1 jalapeno chiles, or 1/2 scotch bonnet chile, seeded and minced
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons peanut oil
FOR THE RUM GLAZE:
1/3 cup rum, dark, plus 1 tablespoon
2 tablespoons tomato paste
2 tablespoons brown sugar, dark, firmly packed
1 tablespoon honey
1 tablespoon white vinegar, distilled
1 tablespoon Worcestershire sauce
1 1/2 teaspoons hot sauce, such as tabasco
1/8 teaspoon allspice, ground
1/8 teaspoon cloves, ground
salt and freshly ground black pepper, to taste

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