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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. 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 |
Directions:
1. 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.
2. Note: To make sugarcane swizzle sticks and skewers, wash the sugarcane stalk thoroughly. Using a sharp chef's knife, carefully cut the stalk crosswise, at a joint, into sections the length of the skewer needed. Be careful, as the cane is harder than you think. Split at the center of the core lengthwise into quarters for 4 skewers. Don't remove the outer bark; it reinforces the skewer. Sharpen the ends of the skewers into points.
3. 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.
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