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How to Make Sugarcane Shrimp. If plain Jane skewers aren't cutting it anymore, this guide
will add something sweet by replacing the tasteless wood stick with sugar cane. You
will need 1/3 c. lime juice 1/3 c. soy sauce 1 tbsp. dark rum 1 tbsp. olive oil 1 tsp.
sugar 1/4 tsp. minced garlic Salt Ground pepper 1 minced habanero or jalapeno pepper 12 large
shrimp Sugarcane stalks and pineapple chunks (optional). Step 1. Combine the lime juice,
soy sauce, rum, olive oil, sugar, garlic, salt, pepper, and a minced habanero or jalapeno
pepper in a small bowl and mix to combine. Step 2. Wash and devein the shrimp and place
in the rum and lime juice mixture to marinade for up to two hours in the refrigerator. Step
3. Wash each sugar cane stalk in cold water. Use a sharp knife to cut the stalk at a joint
crosswise. Split the sections lengthwise into quarters and sharpen the ends to make four
skewers. Sugar cane is incredibly tough and rigid so use caution when cutting. Step 4.
Preheat the grill or broiler. Prepare the shrimp for the skewers by using a small knife
to make a tiny slit in the tail and head so the skewer can slip through easily. Step 5.
Load up the skewers with two to three shrimp per stick, depending on the size of the shrimp.
Angle the shrimp on the skewers so they lie flat on the grill or under the broiler. Add
pineapple chunks to the skewers. Step 6. Cook the shrimp over high heat to get a nice char
for about 3 minutes per side. Brush with olive oil to enhance the flavor and serve to your
amazed party guests. Did you know As of 2010, shrimp ranked as the most popular and valuable
seafood in the United States.