| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Caribbean |
Fish |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
U15 shrimp, peeled and deveined |
| 1 |
|
Piece 12-inch sugar cane |
| 3 |
|
Mangos, seeded and diced |
| 6 |
|
Limes, julienned lime zest, reserve juice |
| 1 |
bn |
Fresh coriander |
| 1/2 |
ts |
Grated fresh ginger |
| 1 |
ts |
Caribbean rub |
| 1 |
tb |
Molasses |
|
|
Salt and freshly ground pepper |
|
|
Skewers, soaked |
| 6 |
tb |
Garlic, minced |
| 6 |
tb |
Onion, minced |
| 6 |
tb |
Dried minced onion |
| 2 |
tb |
Allspice |
| 1 |
tb |
Dried ground chipotle |
| 2 |
tb |
Hungarian paprika |
| 2 |
tb |
Brown sugar |
| 4 1/2 |
ts |
Minced fresh thyme |
| 4 1/2 |
ts |
Cinnamon |
| 1 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Ground habanero |
| 2 |
|
Lemons , Zest of |
INSTRUCTIONS
CARIBBEAN RUB OR JERK RUB
Rub shrimp with Caribbean seasoning and skewer. Let sit for 10 minutes.
Peel sugar cane and slice on the bias razor thin.
Prepare a wood or charcoal fire and let it burn down to embers. In a mixing
bowl combine lime zest, mango, coriander and ginger. Add half of the
reserved lime juice and the molasses and mix well. Add the sugar cane and
let rest for 15 minutes.
Remove sugar cane from marinade and grill 1 minute on both sides. Grill
shrimp 2 minutes on each side. Place shrimp on sugar cane and drizzle with
marinade.
CARIBBEAN RUB OR JERK RUB: In a bowl combine all ingredients. Posted to
MM-Recipes Digest V4 #148 by "Vince & Juley Roberts" <vince@bellsouth.net>
on May 28, 1997
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