Sugarcane ShrimpTara Donne copyright © 2009
These skewers of marinated barbecued shrimp are pure cocktail fun because you can eat the sugarcane skewers as well. The cane gives the shrimp a subtle sweetness and everyone loves to suck on the skewers after the shrimp are but a memory.
Recipe information
Yield
Makes 12 skewers
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
Need to make a substitution?
Preparation
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.
From Rum Drinks: 50 Caribbean Cocktails, from Cuba Libre to Rum Daisy by Jessica B. Harris. Text copyright © 2009 by Jessica B. Harris; photographs copyright © 2009 by Tara Donne. Published by Chronicle Books LLC.