Shrimp On Sugarcane With Rum Glaze
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
24
Jumbos8 tbsps
Butter (cut into 1-inch cubes)3 tbsps
Dijon Mustard1 tbsp
Distilled White Vinegar1 tsp
Ground Cinnamon1 tsp
Ground Cloves1 pinch
Kosher Salt (or more to taste)Directions:
1
Trim off the ends of the sugarcane and cut them into skewers
2
Rinse the shrimp under cold running water and then drain and blot dry with paper towels
3
Skewer the shrimp on the sugarcane
4
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
5
Reduce the heat to a simmer and continue to cook until the mixture is thick and syrupy, about 3 to 5 minutes
6
Taste for seasoning, adding salt and pepper as necessary
7
Set aside a small amount of the glaze to be used for dipping the cooked shrimp
8
The recipe can be prepared up to 1 hour ahead to this stage; keep the shrimp in the refrigerator, covered
9
The glaze can be kept at room temperature
10
Preheat the grill to high
11
When ready to cook, brush and oil the grill grate
12
Place the shrimp kebabs on the hot grate and grill until cooked, 2 to 4 minutes per side
13
Generously baste each with glaze once before turning and once before removing from the grill
14
The shrimp will be firm and white when cooked through
15
Serve the reserved glaze as a sauce on the side