Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 302 :: Barbecue's Birthplace
Shrimp Grilled on Sugarcane
Source: How to Grill by Steven Raichlen (Workman, 2001)
Method: Direct Grilling
Serves: Makes 24 pieces, enough to serve 6 to 8 as an appetizer, 4 as a light entree
Advance
Preparation: 
Category: Seafood
Ingredients:
18 extra large shrimp (1-1/2 pounds), peeled and deveined
1/2 cup dark brown sugar
1 stick (8 tablespoons) unsalted butter, cut into 1 inch pieces
A generous splash (1/4 to 1/2 cup) rum, preferably Mount Gay brand
3 tablespoons Dijon-style mustard
1 tablespoon distilled white vinegar
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper, or more to taste
1 pinch coarse salt (kosher or sea) or more to taste


Other Items Needed:
9 sugar cane swizzle sticks, cut in half crosswise, split lengthwise if thick, and the ends trimmed at a sharp angle (see Note below), or bamboo skewers

Directions:
Trim the ends of the sugarcane and cut it into skewers. Rinse the shrimp under cold running water and then drain and blot dry with paper towels. Skewer the shrimp on the sugarcane by making two leader holes in the shrimp, one near the head end, one toward the tail. Insert the sugarcane skewers through these holes.

Place the brown sugar, butter, rum, mustard, vinegar, cinnamon, cloves, pepper, and salt in a nonreactive saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer until the mixture is thick and syrupy, 5 to 8 minutes. Taste for seasoning, adding salt and pepper as necessary. 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.

Set up the grill for direct grilling and preheat 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 any remaining glaze as a sauce on the side.


Note: Sugarcane swizzle sticks are available at some specialty food stores and from www.melissas.com.
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