SHRIMP ON SUGARCANE WITH RUM GLAZE
Provided by Food Network
Categories main-dish
Time 53m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
GRILLED SHRIMP AND ANDOUILLE SAUSAGE WITH HOT RAVIGOTE SAUCE
Steps:
- PROCEDURE: Prepare a grill by lighting the charcoals or heating a gas grill on medium heat. Heat the butter in a medium non-stick saute pan over high heat, add the onion and cook 1 to 2 minutes until soft but not browned. Stir in the capers, garlic puree, Creole seasoning, black and white pepper, red pepper flakes, and salt, cooking 1 minute. Whisk in the cream, mustard, horseradish, Worcestershire and hot pepper sauce. Bring to a boil and simmer for 5 minutes whisking occasionally until sauce thickens. Add in the butter whisking until completely incorporated. Set aside until needed. Reheat the sauce before serving. Slice the andouille into 36 (1/2-inch) diagonally cut slices. Place the andouille and shrimp in a medium bowl, drizzle with the oil and toss to coat. Sprinkle with the Creole seasoning, mixing to evenly distribute it among the andouille and shrimp. Alternately thread 3 pieces of andouille and 2 shrimp onto each skewer. Repeat with the remaining skewers. Turning once or twice, grill 6 to 7 minutes until shrimp turn pink and are cooked through. Serve 2 skewers per person with a portion of Hot Ravigote Sauce.
GRILLED SHRIMP ON SUGARCANE
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 23
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.
GRILLED SHRIMP WITH LEMON VINAIGRETTE
I keep my marinades heart-healthy by choosing monounsaturated oils such as olive oil, and use lower-calorie spice- or citrus-based marinades, sauces and rubs to add flavor. -Amber Massey, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk the first eight ingredients; add shrimp., Cover and refrigerate for 30 minutes., Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill shrimp, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.,
Nutrition Facts : Calories 140 calories, Fat 4g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 346mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
SUMMER GRILLED SHRIMP SALAD
I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.
Provided by Kim's Cooking Now
Time 35m
Yield 2
Number Of Ingredients 16
Steps:
- Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
- Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
- Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
- Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.
Nutrition Facts : Calories 746.3 calories, Carbohydrate 48.5 g, Cholesterol 255.4 mg, Fat 51.7 g, Fiber 11.2 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 931.8 mg, Sugar 23.7 g
More about "grilled shrimp and andouille salad with sugarcane vinaigrette food"
GRILLED SHRIMP AND ANDOUILLE SALAD WITH SUGARCANE …
From cookingchanneltv.com
Servings 8-10Total Time 14 mins
SUPER FRESH GRILLED SHRIMP SALAD WITH HONEY MUSTARD …
From littlespicejar.com
SPICY GRILLED SHRIMP SALAD WITH JALAPEñO LIME VINAIGRETTE
From theoriginaldish.com
GRILLED SHRIMP WITH AVOCADO SALAD | RICARDO
From ricardocuisine.com
GRILLED SHRIMP SALAD - THE RECIPE CRITIC
From therecipecritic.com
GRILLED SHRIMP AND ANDOUILLE SALAD WITH SUGARCANE VINAIGRETTE
From recipenet.org
18 TOP-RATED GRILLED SHRIMP RECIPES
From allrecipes.com
GRILLED SHRIMP SALAD RECIPE | TIA MOWRY | COOKING CHANNEL
From cookingchanneltv.com
GRILLED SHRIMP AND ANDOUILLE SALAD WITH SUGARCANE VINAIGRETTE
From pinterest.com
GRILLED SHRIMP AND ANDOUILLE SALAD WITH SUGARCANE VINAIGRETTE
From pinterest.co.uk
GRILLED SHRIMP AND ANDOUILLE SALAD WITH SUGARCANE VINAIGRETTE
From pinterest.com
HOW TO MAKE GRILLED SHRIMP SALAD - TASTE OF HOME
From tasteofhome.com
GRILLED SHRIMP AND ANDOUILLE SALAD WITH SUGARCANE VINAIGRETTE
From punchfork.com
21 DELICIOUS WAYS TO ENJOY GRILLED SHRIMP - TASTE OF HOME
From tasteofhome.com
GRILLED SHRIMP AND ANDOUILLE SALAD WITH SUGARCANE VINAIGRETTE
From thedailyiberian.com
GRILLED SHRIMP AND ANDOUILLE SALAD WITH SUGARCANE …
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love