Ingredients with Measurements:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup cane syrup
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
- 8 bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a bowl, whisk together cane syrup, soy sauce, rice vinegar, olive oil, garlic, ginger, red pepper flakes, and black pepper.
2. Thread shrimp onto skewers, about 4-5 per skewer.
3. Brush the cane sauce mixture onto the shrimp skewers, making sure to coat them evenly.
4. Preheat grill or grill pan to medium-high heat.
5. Grill shrimp skewers for 2-3 minutes per side, or until shrimp are pink and cooked through.
6. Serve hot with remaining cane sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 7g
- Carbohydrates: 23g
- Protein: 16g
- Sodium: 1040mg
- Sugar: 19g
Substitutions for ingredients:
- Cane syrup can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add diced pineapple or bell peppers to the skewers for extra flavor and color.
- Use chicken or beef instead of shrimp for a different protein option.
- Make a larger batch of cane sauce and use it as a marinade for other meats or vegetables.
Tips and tricks:
- Soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Brush the cane sauce onto the shrimp skewers generously for maximum flavor.
- Don't overcook the shrimp, as they can become tough and rubbery.
Storage instructions:
- Store any leftover shrimp skewers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat shrimp skewers in the microwave or on the grill until heated through.
Presentation ideas:
- Serve the shrimp skewers on a platter with a side of the remaining cane sauce for dipping.
- Garnish with chopped fresh herbs, such as cilantro or parsley.
Pairings:
- Serve with a side of rice or quinoa for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables, such as zucchini or asparagus.
- A simple green salad with a citrus vinaigrette.
Troubleshooting advice:
- If the cane sauce is too thick, add a splash of water to thin it out.
- If the shrimp are sticking to the grill, brush the grill grates with oil before cooking.
Food safety advice:
- Make sure to cook shrimp until they are pink and opaque throughout.
- Use separate cutting boards and utensils for raw and cooked seafood to prevent cross-contamination.
Food history:
- Cane syrup is a traditional sweetener in the Southern United States, made from boiled sugar cane juice.
Flavor profiles:
- Sweet, salty, tangy, with a hint of spice.
Serving suggestions:
- Serve as an appetizer or main dish at a summer barbecue or outdoor gathering.
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