Cane Charred Shrimp
Makes 4 appetizer portions, or two dinner
1 pound large (26-30 size) shrimp, peeled and devein
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8 rosemary or wooden skewers
Thread shrimp onto end of each rosemary skewer. favorite
Step 1- Shrimp marinade:
1Tablespoon Dijon Mustard
2 teaspoons soy sauce
3 Tablespoons Ketchup
1 head caramelized garlic
2 Tablespoons green onion, chopped
Juice one lemon
1/4 cup olive oil
1 teaspoon each thyme, basil, oregano, paprika, hot pepper flakes
Step 2- For cooking the shrimp:
1 Tablespoon olive oil
1 Tablespoon fresh ginger, chopped
1/2 red bell pepper, chopped
1/2 sweet white onion, chopped
2 Tablespoons cane or corn syrup
In a medium bowl, combine all marinade ingredients. Pour over skewered shrimp.
Marinate for 10 minutes.
Pre heat a cast iron or heavy duty
sauté pan. Drizzle olive oil into hot
pan, add marinated shrimp. Add
ginger, red pepper, onion and cook
one minute at high heat. Turn shrimp
and pour marinade over shrimp.
Drizzle corn syrup over shrimp and
cook for 2-3 minutes or until shrimp
are cooked. Be careful not to over
cook shrimp.
Serve shrimp warm or chilled on
small plates, pour sauce from
shrimp over cooked shrimp.
Optional: Serve cucumber slices
with shrimp as a refreshing
accompaniment.
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