Cane Charred Shrimp

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Want a quick and easy recipe? Better yet, and mouth watering delicious? Of course you do. Shrimp is easy and quick to prepare, and is always, I repeat always a crowd pleaser as either as an appetizer or center of the plate. The only tip of caution is do not over cook the shrimp! It cooks fast, within minutes. 

This particular Cane Charred Shrimp Recipe has been in my back pocket, so to speak for years. It's been on my restaurant menus, in my cookbooks and I've even prepared it on LIVE with Kelly; and a vintage look back of a cooking segment from George Hirsch Living it UP!. Enjoy!


Video: Cane Charred Shrimp


From George Hirsch Living it UP! TV series

Makes 4 appetizer portions, or two dinner

1 pound large (26-30 size) shrimp, peeled and deveined
8 rosemary or wooden skewers
Thread shrimp onto end of each rosemary skewer. 

Step 1- Shrimp marinade: 
1Tablespoon Dijon Mustard
2 teaspoons soy sauce
3 Tablespoons Ketchup
1 head caramelized garlic
2 Tablespoons green onion, chopped
Juice one lemon
1/4cup olive oil
1 teaspoon each thyme, basil, oregano, paprika, hot pepper flakes

Step 2- For cooking the shrimp: 
1 Tablespoon olive oil
1 Tablespoon fresh ginger, chopped
1/2 red bell pepper, chopped
1/2 sweet white onion, chopped
2 Tbsp. Cane or corn syrup

In a medium bowl, combine all marinade ingredients. Pour over skewered shrimp. Marinate for 10 minutes. 

Pre heat a cast iron or heavy duty sauté pan. Drizzle olive oil into hot pan, add marinated shrimp. Add ginger, red pepper, onion and cook one minute at high heat. Turn shrimp and pour marinade over shrimp. Drizzle corn syrup over shrimp and cook for 2-3 minutes or until shrimp are cooked. Be careful not to over cook shrimp. 

Serve shrimp warm or chilled on small plates, pour sauce from shrimp over cooked shrimp. 

NOTE: Serve cucumber slices with shrimp as a refreshing accompaniment.