Cane Charred Shrimp

George Hirsch August 6, 2026

Want a quick and easy recipe? Better yet, and mouth-watering delicious? Of course, you do. Shrimp is easy and fast to prepare, and as always, I constantly repeat a crowd pleaser as either an appetizer or the center of the plate. The only tip of caution is, do not overcook 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 many times for dinner parties. A classic. Why? Because of all the wonderful comments of those who have enjoyed it!

CANE CHARRED SHRIMP
chefgeorgehirsch.com | George Hirsch Lifestyle
Makes 4 appetizer portions, or two dinner portions

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

Preheat a cast-iron or heavy-duty sauté pan. Drizzle olive oil into a hot pan, and add marinated shrimp. Add ginger, red pepper, and onion, and cook for one minute on 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 overcook shrimp.

Serve shrimp warm or chilled on small plates, and pour sauce over the shrimp.

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

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

Sausage Campagnola, an Old World Tradition

georgehirsch July 30, 2026

Cooler nights and a bounty from the garden. Campagnola, an italin style hearty country dish fitting for this time of year.

The old world tradition of sausage and vegetables makes this rustic country dish ideal for cooking on the grill or stovetop. Cook it today and it will taste even better tomorrow.

Note: With this country-style dish, you can add seasonal and readily available vegetables such as mushrooms, zucchini, and peeled carrots.

Sausage Campagnola

Makes 4-6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 Tablespoons olive oil

1 pound Italian Ring Sausage or 4 links

½ sweet onion, chopped

6 cloves of garlic

1 red bell pepper, cut into small strips

2 small Yukon potatoes, sliced thin

¼ cup dry white wine

pinch red pepper flakes

3 Tablespoons Fresh Basil, torn

¼ cup pecorino Romano cheese

Preheat a large sauté pan over medium heat.

Add olive oil and sausage and cook until the sausage has browned. Add onion, garlic, red bell, and Yukon potatoes and cook on low to medium heat until soft and a rich golden color and fully cooked.

Add Kale, red pepper flakes, fresh ground black pepper, and wine, cook 4-5 minutes.

Serve topped with fresh basil and Parmesan cheese.

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Summer Flavor Winter Wonder

georgehirsch July 28, 2026

You can make magic with a simple eggplant, squash, and tomato. Layers of flavor come together to create this meatless wonder. And the gratin only tastes better the next day.

Eggplant Squash Gratin

Makes 4 - 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

Slice the peeled eggplant and squash lengthwise. Coat lightly in flour. Sear in olive oil with a few whole garlic cloves. Turn the eggplant and squash when they are light brown, and remove. Cool. Slice tomatoes thickly. Layer vegetables in an ovenproof casserole, lightly oil, and layer eggplant, squash, and tomato; repeat using up the remaining vegetables—optional parmesan can be added between layers. Place whole sautéed garlic on top of the layered vegetables, sprinkle with fresh, ground breadcrumbs, parmesan cheese, basil sprigs, and chopped parsley, and drizzle with olive oil on top.

Bake at 375 degrees for 15-20 minutes. Serve warm or cold.

Note: For another perfect do-ahead meal or picnic addition, you can watch the OVEN-FRIED CHICKEN VIDEO recipe below.

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Farmer's Grilled Potato Salad

georgehirsch July 21, 2026

*Grilled Summer Squash with Thyme and Thai Basil*

Summer's bounty from the farm inspired this salad, made with baby Yukon potatoes, colorful confetti of grilled peppers, eggplant, zucchini, sweet red, green, and white onion & fresh dill. You can embellish this recipe by adding any grilled sliced meats or seafood.

George Hirsch Basket of Fresh Picked Farm Vegetables

Farmer's Grilled Potato Salad
Makes 8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle
For the Dressing:
3 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 Tablespoon Dijon mustard 1 Tablespoon horseradish
4 Tablespoons fresh dill, chopped
1/4 cup mayonnaise 1/4 cup sour cream 1 teaspoon sea salt, fresh ground pepper to taste

- Mix all ingredients in a small bowl.

For the Salad:
2 pounds Yukon, blue, or red new potatoes - grill, roast, or boil, cool—then chill in refrigerator overnight
1 each sweet white & red onions, sliced and grilled 6 green onions, trimmed and grilled
1 each: red, yellow & green bell peppers, split - grilled, and sliced 1 each eggplant, sliced and grilled1 each green and yellow squash, sliced and grilled1/4 cup olive oil
4 Tablespoons fresh dill, chopped1 teaspoon sea salt, fresh ground pepper to taste

Two days before serving: Cook potatoes. If grilling, slice or split potatoes in half; if boiling, leave whole. Cool at room temperature, then place in the refrigerator. The day before serving: Cut potatoes into 1/2-inch pieces. Combine potatoes and dill in a large bowl. Add 3/4 of the dressing and toss well. Refrigerate overnight. Grill vegetables for 2-3 minutes on each side. Brush with olive oil and top with dill, sea salt, and pepper. Cool at room temperature, then place in the refrigerator.

Day of serving: Mix the remaining 1/4 of the dressing with the potatoes. Arrange grilled vegetables on a platter with potato salad. Just before serving. Top with a fresh sprig of dill.

Food Safety Tip: Never put hot or warm food in the refrigerator. Chill to room temperature, and then place in the refrigerator uncovered. After the food has become fully chilled, then cover.

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Summer Muffins

George Hirsch July 12, 2026

Summer and muffins seem to go hand in hand, especially since blueberries are plentiful right now. Muffins bake fairly quickly with little prep.

Tip: Did you know? Tossing blueberries with flour before adding them to the batter will keep them from sinking to the bottom of the muffin during baking.

Blueberry Nut Muffins

Makes 10-12 muffins

chefgeorgehirsch.com | George Hirsch Lifestyle

For the topping:

1/3 cup light brown sugar

2 Tablespoons all-purpose flour

1 teaspoon cinnamon

2 Tablespoons nuts, walnuts, or pecans, chopped into 1/4-inch pieces

1 Tablespoon sweet butter

In a small bowl, mix brown sugar, flour, cinnamon, and nuts. Blend butter in with a fork until the mixture is crumb-like.

For the muffin mix:

1/2 cup sweet butter, room temperature

2 cups all-purpose flour

1 Tablespoon flour for coating blueberries, plus greasing muffin cups

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups fresh blueberries

1 cup pure cane granulated sugar

2 large eggs, beaten

1 teaspoon pure vanilla extract

1/2 teaspoon grated orange zest

1/2 cup milk

Grease a regular-size 12-cup muffin pan with butter and dust with flour, banging out excess flour, or use muffin cup liners.

Preheat the oven to 375 degrees.

In a medium bowl, whisk together flour, baking powder, and salt.

In a separate bowl, use a mixer to cream butter and sugar at medium-high speed until light and fluffy, about 2-3 minutes. Add vanilla and orange zest to beaten eggs, then add eggs one at a time, mixing until eggs are absorbed.

With the mixer on low speed, add the flour mixture and milk in three stages, mixing until all are incorporated. Do not overmix.

Toss blueberries in a fine strainer with about one Tablespoon of flour to lightly coat. Using a rubber spatula, fold in 1 1/2 cups of the blueberries. With an ice cream scoop or large spoon, place batter into muffin cups, filling each cup to three-quarters full. Add the remaining 1/2 cup of blueberries on top of the muffins and divide the crumb topping over the muffins.

Bake for about 25-30 minutes, until the muffins are golden brown. Check the muffins halfway through and rotate if the oven temperature is uneven. Test with a toothpick inserted into the center of a muffin; it should come out clean, or when touched lightly, the muffin should have a slight resistance to finger pressure.

Remove from oven and allow muffins to cool in the pan for 10 minutes, then remove muffins from the pan.