Sweet Spicy Sugarcane Shrimp Recipe 455 Food

SWEET AND SPICY SHRIMP

Steps:

• Mix soy sauce, splenda, cornstarch and crushed red pepper: set aside.
• Heat oil in skillet over medium-high heat.
• Cook onion, and pepper in oil 2-3 minutes or until crisp-tender.
• Stir in soy sauce mixture and add shrimp.
• Cook 3-5 minutes or until shrimp are pink and firm and sauce is thickened.
• Great served over rice (not included in points!).
• ENJOY!

GRILLED SHRIMP ON SUGARCANE

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.

SUGARCANE SHRIMP

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.

SWEET & SPICY SUGARCANE SHRIMP RECIPE - (4.5/5)

Steps:

• Combine cinnamon, black pepper, salt, cayenne, brown sugar and mustard; mix well. Coat the shrimp with the spice mixture. Place the shrimp and any remaining spice mixture in a plastic bag or covered bowl. Refrigerate at least 15 minutes and up to 24 hours. Preheat broiler or grill. If broiling, line a baking sheet with foil and arrange the shrimp on the baking sheet. Broil shrimp in the middle of the oven until cooked, about 6 minutes or until opaque. If grilling, cook shrimp over hot coals until opaque, about 2 to 3 minutes on each side. Watch carefully so you don't overcook! Drizzle juice sparingly over shrimp and serve with brown rice.

SWEET AND SPICY SHRIMP MARINADE

Steps:

• Whisk together the oil, honey, lime juice, soy sauce and Sriracha in a medium bowl. Use as a quick marinade for peeled shrimp before grilling.

SWEET AND SPICY SHRIMP TACOS

Steps:

• 1. Blend the light brown sugar, chili, cumin, paprika, and lime zest together in a medium bowl. Add all but 2 teaspoons of the spice mixture to a resealable plastic bag. Add the shrimp and the olive oil to the bag. Seal the bag and then turn over a couple times to coat the shrimp evenly. Set aside to marinate for 15 minutes.
• 2. Meanwhile, combine the sour cream with the reserved spice blend. Stir in the cabbage and season with salt and pepper.
• 3. Preheat a grill or grill pan to high. Toast the tortillas about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
• 4. Remove the shrimp from the marinade and season with salt. Grill the shrimp turning once, until nicely browned and just cooked through, about 2 to 3 minutes per side. Tuck the shrimp into the warm tortillas with the cabbage, cilantro leaves, and squeeze lime juice over top. Serve.

SWEET AND SPICY SHRIMP STIR-FRY

Steps:

• In a small bowl, whisk water, soy sauce, sweet chili sauce, honey, vinegar, garlic powder and corn starch. Set aside.
• Heat vegetable oil in wok over medium-high heat until oil begins to glisten. Add vegetables and black pepper. Saute until tender-crisp. Add sesame oil to vegetables at this point and toss to combine. Remove from wok to another dish, cover and set aside.
• Cook rice according to package instructions.
• Return wok to heat and add shrimp. Saute for two minutes or until heated through.
• Return vegetables to wok. Make a well in the center of the wok and whisk in sauce until it begins to thicken. Toss all together and serve over hot, cooked rice.

SWEET AND SPICY SHRIMP KABOBS

Steps:

• In a large bowl, combine the honey, chile pepper, garlic and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour. Remove from the marinade and discard any remaining marinade.
• Thread the shrimp through the tail and head (2 or 3 per skewer) onto small metal skewers or soaked wooden skewers. Strong rosemary stems are good to use as skewers.
• Grill over Direct High heat for 2 to 4 minutes, turning once halfway through grilling time. Arrange skewers on a serving dish and sprinkle with the cilantro.

SWEET-N-SPICY MARINATED SHRIMP

Steps:

• Combine olive oil, salt, pepper and cayenne pepper. Add uncooked shrimp to marinade for at least one hour.
• Mix orange marmalade and hoison sauce together.
• Stir fry marinated shrimp in sauce until cooked through.
• Serve immediately.