Grilled Shrimp On Sugar Cane Skewers

Total Time
40 minutes
Rating
4(7)
Comments
Read comments

These whole shrimp are skewered on sugar cane and basted with a rum-mustard glaze, making them great appetizers at a cookout. Assembling them is a snap: Just make a starter hole with a metal or bamboo skewer in the shrimp. Look for sugar cane swizzle sticks, thin, square-sided sticks, that make perfect skewers. All you need to do is cut off one end sharply on the diagonal to help ease the skewer through the food.

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Ingredients

Yield:6 to 8 appetizer servings, 4 light main course servings

    For the Shrimp

    • 24extra-large shrimp (1½ pounds), peeled and deveined
    • 2tablespoons vegetable oil
    • 2tablespoons fresh lime juice
    • 1clove garlic, minced
    • Salt and freshly ground black pepper

    For the Glaze

    • ½cup dark brown sugar
    • 1stick (8 tablespoons) unsalted butter, cut into 1-inch pieces
    • ½cup dark rum
    • 3tablespoons Dijon-style mustard
    • 1tablespoon distilled white vinegar
    • ¼teaspoon each cinnamon, ground cloves and black pepper
    • Pinch of salt
    • 12sugar cane swizzle sticks (see note)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

298 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 18 grams protein; 809 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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 ¼ inch wide.

  4. Step 4

    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.

  5. Step 5

    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.

Tip
  • Sugar cane swizzle sticks are sold at Citarella stores for $3.99 for 10 to 12 sticks. Gourmet Garage stores also carry them, in packages of 8 to 10 sticks for $2.99.

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