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Shrimp on Sugarcane with Mount Gay Rum Glaze Recipe

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This recipe for Shrimp on Sugarcane with Mount Gay Rum Glaze, by , is from Christy's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christy Dearborn
Added: Saturday, May 21, 2005


24 Jumbo or extra large shrimp (1 1/2 pds.), Peeled and Deveined
1/2 Cup Firmly Packed Brown Sugar
8 TBSP. ( 1 stick) Butter, Cut into 1-inch Pieces
1/2 Cup Dark Rum
3 TBSP. Dijon-Style Mustard
1 TBSP. Distilled White Vinegar
1/4 tsp. Ground Cinnamon
1/4 tsp. Ground Cloves
1/4 tsp. Black Pepper
1 Pinch Salt
Sugarcane or Skewers

Trim off the ends of the ends of the sugarcane and cut it 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 saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer until the mixture is thick and syrupy, 3 to 5 minutes. Taste for seasoning, adding salt and pepper as necessary. The recipe can be prepared up to 1 hour ahead of this stage; keep the shrimp in the refrigerator, covered. The glaze can be kept at room temperature. 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 any remaining glaze as a sauce on the side.




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