Plantation Shrimp On Sugar Cane Skewers Recipes

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.

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.

Steps:

• If using pork fat, bring a small saucepan of water to a boil. Add the pork fat and cook just until the edges turn translucent, 2 to 3 minutes. Remove the pan from the heat and drain the pork on paper towels. Coarsely chop the fat and set aside. If using egg white, start with step 2.
• 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 fish sauce, salt, sugar, garlic, white pepper, cornstarch, baking powder, and pork fat. 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. (If necessary, steam in several batches.) 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 some lettuces, mustard leaves, and herbs, rice vermicelli and dipping sauce.
• Cut the chiles into thin rings. Remove one-third of the chiles and set aside for garnish. Place the remaining chiles, garlic, and sugar into a mortar and pound into a coarse, wet paste. Transfer to a small bowl and add the water, lime juice, and fish sauce. Stir well to dissolve. Add the reserved chiles and carrots. Set aside for 10 minutes before serving.

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.

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.

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.

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

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.