Sugarcane Shrimp
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 skewers
- 1 tablespoon olive oil
- salt
- freshly ground black pepper
- 1/4 teaspoon minced garlic
- 1/3 cup freshly squeezed lime juice
- 1/3 cup low-sodium soy sauce
- 1 teaspoon demerara sugar
- 12 large fresh shrimp, peeled and deveined
- 1 tablespoon dark jamaican-style rum, such as appleton
- minced habanero chile (substitute jalapeã±o for a milder taste)
- 24 two-inch chunks fresh pineapple
- 12 eight-inch sugarcane skewers
- Carbohydrate 8 g(3%)
- Cholesterol 9 mg(3%)
- Fat 1 g(2%)
- Fiber 1 g(3%)
- Protein 2 g(4%)
- Saturated Fat 0 g(1%)
- Sodium 295 mg(12%)
- Calories 49
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. 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. 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.
