TROPICAL CHICKEN ON SUGARCANE SKEWERS WITH PEANUT-PLANTAIN DIPPING SAUCE
You may use canned or fresh sugarcane in this recipe. If using fresh sugarcane, use a paring knife to peel and carefully slice stalks lengthwise into skewers 4 to 6 inches long. For canned sugarcane, cut each cylinder lengthwise into 6 to 8 pieces. You will need 36 skewers for this recipe; wooden or bamboo skewers may also be substituted.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 3 dozen
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine rum, allspice, pineapple juice, orange juice, peppers, brown sugar, lemon juice, and peanut oil. Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1 1/4 cups, 25 to 35 minutes. Remove from heat and cool. (The marinade may be kept, tightly covered, in the refrigerator for 1 day.) Place half of this marinade in the bowl of a food processor. Divide remaining marinade between 2 nonreactive baking dishes; set aside.
- Arrange 1 piece of chicken on a skewer with 2 pieces of fruit, with the exception of the plantain. Alternate papaya, mango, pineapple, and avocado with chicken on skewers, until all ingredients are used. Transfer skewers to the prepared baking dishes, turning to coat. Cover with plastic wrap, and refrigerate for 30 minutes.
- Heat a grill pan on the stove over medium heat, or prepare an outdoor grill. Meanwhile, add plantain to marinade in the food processor. Process until smooth. Transfer to a serving bowl, and set aside.
- Remove skewers from marinade, and place on heated grill, in batches if necessary. Baste with remaining marinade during first half of the cooking process. Cook until chicken is cooked through, 5 to 7 minutes per side. Serve on a platter with the reserved sauce.
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.
SEARED SEA SCALLOPS WITH MANGO AND JALAPENOS
Provided by Food Network
Categories appetizer
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat a skillet. Add 4 tablespoons of butter and sear scallops on both sides until golden. Remove and cover.
- Add remaining 4 tablespoons butter and saute shallots and jalapenos. Add sherry, deglazing the pan followed by the orange juice, cream, tarragon, salt and pepper.
- To Assemble:
- Place small spinach leaves in middle of plate. Top with thin, fried potato strips. Ladle sauce around and place seared scallops on top. Decorate each plate with mango slices and sprigs of fresh tarragon.
- Marinate the scallops in this mixture 4 hours or overnight. .
KAUAI PRAWNS, MANGO AND HEARTS OF PALM SALAD
Steps:
- Season the prawns with the lemon juice, paprika, sambal, and salt and pepper. Saute the prawns with some olive oil until just done. Let cool a little and cut in 1/2 lengthwise.
- For the Dressing:
- Split a vanilla bean lengthwise remove the seeds and put in a small bowl. Add the mango puree and start whisking in the grape seed oil and rice vinegar. Add the ginger, salt, and pepper.
- To Plate:
- Place a 3-inch ring mold in the center of each plate. Place about 2 ounces of the diced hearts of palm in the ring mold and press down. Next add about 3 to 4 tablespoons of diced mango, press down. Top with 5 pieces of the cut prawns seasoned side up. Place the arugula and micro greens in a bowl, add a little dressing, salt, pepper and toss together. Carefully remove the ring molds. Top each 1 with some of the greens. Pour some of the dressing around the plate and garnish with the edamame beans, diced tomatoes and 1 fried shrimp head for each plate.
SUGARCANE SHRIMP
Provided by Jessica B. Harris
Categories Rum Fruit Shellfish Vegetable Appetizer Cocktail Party Backyard BBQ Tropical Fruit Pineapple Seafood Shrimp Spirit Party Chile Pepper Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 12 skewers
Number Of Ingredients 12
Steps:
- Wash the shrimp and place them in a large bowl. Combine the lime juice, soy sauce, rum, oil, sugar, and garlic in a second bowl. Season with salt, pepper, and habanero. Cover with plastic wrap and allow the shrimp to marinate while preheating the broiler. When ready, thread 1 pineapple chunk, 1 shrimp, then a second pineapple chunk on each skewer. Place the skewers on a broiler pan and cook until lightly browned, turning once, 3 to 5 minutes.
SPICY MANGO SCALLOPS
This sweet and spicy seafood combo gives off enough heat to make the whole family warm up to its great flavors! Be sure to buy the larger sea scallops for this recipe; cooking times would be off for the smaller bay scallops. -Nicole Filizetti, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Pat scallops dry with paper towels. In a large skillet, heat oil over medium-high heat. Add scallops; cook 1-2 minutes on each side or until golden brown and firm. Remove from pan., Add onion to same pan; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half. Stir in chutney., Return scallops to pan; heat through, stirring gently to coat. Serve with rice; sprinkle with cilantro.
Nutrition Facts : Calories 371 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 447mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
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