Grilled Shrimp On Sugarcane Recipes

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GRILLED SHRIMP ON SUGARCANE



Grilled Shrimp on Sugarcane image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 23

1 (2-ounce) piece pork fat, or 1 egg white
2 teaspoons vegetable oil
1/4 cup chopped yellow onion, drained of excess water
3 shallots, minced
1 tablespoon fish sauce
1/4 teaspoon sea salt
1 tablespoon sugar
1 teaspoon minced garlic
1/2 teaspoon ground white pepper
2 tablespoons cornstarch
1/2 teaspoon baking powder
1 pound raw medium shrimp, peeled, deviened and patted extremely dry
2 scallions, chopped
1 (20-ounce can) 4-inch long sugarcane, drained
1/2 pound small dried bun or rice vermicelli, cooked
Vietnamese Bean Dipping Sauce or Vietnamese Dipping Sauce, recipe follows
3 Thai bird chiles or 1 serrano chile, or to taste
1 clove garlic, sliced
3 tablespoons sugar
2/3 cup warm water
1 1/2 tablespoon fresh lime juice
5 tablespoons fish sauce
2 tablespoons finely shredded carrots for garnish, optional

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.

SHRIMP ON SUGARCANE WITH RUM GLAZE



Shrimp on Sugarcane with Rum Glaze image

Provided by Food Network

Categories     main-dish

Time 53m

Yield 6 to 8 servings

Number Of Ingredients 11

2 (12- inch) batons sugarcane, cut into 24 (5-inch long and 1/4-inch wide) skewers
24 jumbo or extra-large shrimp, peeled and deveined
1/2 cup firmly packed brown sugar
8 tablespoons butter, cut into 1-inch cubes
1/2 cup dark rum, (recommended: Mount Gay Rum)
3 tablespoons Dijon mustard
1 tablespoon distilled white vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon black pepper, or more to taste
Pinch kosher salt, or more to taste

Steps:

  • Trim off the ends of the sugarcane and cut them into skewers. Rinse the shrimp under cold running water and then drain and blot dry with paper towels. Skewer the shrimp on the sugarcane.
  • Place the brown sugar, butter, rum, mustard, vinegar, cinnamon, cloves, pepper, and salt in a non-reactive saucepan and bring to a boil over high heat. Reduce the heat to a simmer and continue to cook until the mixture is thick and syrupy, about 3 to 5 minutes. Taste for seasoning, adding salt and pepper as necessary. Set aside a small amount of the glaze to be used for dipping the cooked shrimp. The recipe can be prepared up to 1 hour ahead to this stage; keep the shrimp in the refrigerator, covered. The glaze can be kept at room temperature.
  • Preheat the grill to high. When ready to cook, brush and oil the grill grate. Place the shrimp kebabs on the hot grate and grill until cooked, 2 to 4 minutes per side. Generously baste each with glaze once before turning and once before removing from the grill. The shrimp will be firm and white when cooked through. Serve the reserved glaze as a sauce on the side.

VIETNAMESE GRILLED JUMBO SHRIMP ON SUGARCANE STICKS



Vietnamese Grilled Jumbo Shrimp on Sugarcane Sticks image

These are so good! The sauce that accompanies them is a must (Vietnamese Dipping Sauce (Nuoc Cham)). Sugar cane is usually in the produce section of my grocery store and it is also sold in the Asian section in cans. Wonderful served on a bed of rice and drenched in the Dipping Sauce! Recipe adapted from grill master, Steven Raichlen.

Provided by NcMysteryShopper

Categories     Vietnamese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 garlic cloves, chopped
3 tablespoons sugar
3 shallots, chopped
1/4 cup asian fish sauce
3 tablespoons fresh lime juice
1 teaspoon fresh ground pepper
3 stalks fresh lemongrass, tender inner white bulbs only, thinly sliced crosswise
1/4 cup vegetable oil, plus more for brushing
24 large shrimp, shelled and deveined
12 sugar cane swizzle sticks
5 tablespoons chopped peanuts
3 tablespoons coarsely chopped cilantro

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.

Nutrition Facts : Calories 276.3, Fat 19.4, SaturatedFat 2.6, Cholesterol 64.3, Sodium 1175.2, Carbohydrate 16.5, Fiber 1.2, Sugar 10.6, Protein 11.1

GRILLED SHRIMP PASTE ON SUGARCANE



Grilled Shrimp Paste on Sugarcane image

In this traditional Vietnamese appetizer, freshly pureed shrimp paste is shaped around sticks of steamed sugarcane, and then grilled until lightly charred.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 12

Number Of Ingredients 15

1 tablespoon canola oil
1/4 cup finely chopped yellow onion
1/2 cup finely chopped shallots
1 pound shrimp, peeled and deveined
2 teaspoons Asian fish sauce
1/4 teaspoon salt
1 tablespoon sugar
1 teaspoon minced garlic
1/2 teaspoon freshly ground white pepper
2 tablespoons cornstarch
1/2 teaspoon paprika
1/2 teaspoon baking powder
2 scallions, white and light-green parts only, finley chopped
3 six-inch pieces sugarcane, fresh or canned, cut lengthwise into quarters
Scallion-Infused Oil, optional

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.

SUGARCANE SHRIMP



Sugarcane Shrimp image

Provided by Jessica B. Harris

Categories     Rum     Fruit     Shellfish     Vegetable     Appetizer     Cocktail Party     Backyard BBQ     Tropical Fruit     Pineapple     Seafood     Shrimp     Spirit     Party     Chile Pepper     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 12 skewers

Number Of Ingredients 12

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

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.

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