12939 Grilled Shrimp on Sugarcane Skewers Serves 8 Thu Sep 03 08:12:00 -0700 2009 Thu Sep 03 07:08:21 -0700 2009 Licensed http://www.chow.com/recipes/12939 Thu, 03 Sep 2009 14:08:21 GMT The occupation of Portugal by the Moors left the Portuguese with a love of sweets, which they brought to Brazil. The source of colonial wealth for the Portuguese in the 1600s was sugarcane, grown primarily in northeastern Brazil. With 4300 miles of coastline, it is no surprise that Brazilians enjoy seafood of all kinds, especially simply grilled shellfish. The pairing of sugarcane with shellfish is a natural, as this recipe illustrates.

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  • Combine the garlic, onion, chiles, cilantro, tamarind, cachaça, salt, and pepper and mix well.
  • Whisk in the lime juice and oil to form a marinade. Place the shrimp in a plastic resealable bag and pour the marinade over the shrimp. Marinate, refrigerated, for at least 3 hours.
  • Drain the shrimp and reserve the marinade for basting. Thread 3 shrimp each on 8 sugarcane skewers. Reserve.
  • Skewer 1 slice each of mango and pineapple on each of the remaining skewers. Reserve.
  • Grill the shrimp over hot coals, preferably with coconut husks or shells added when building the fire, basting frequently. Cook each side 3 minutes or until the shrimp become opaque. Keep warm.
  • Grill and baste the fruit skewers for 3 minutes per side. Dust the fruit slices lightly with cayenne after the final turn.
  • Reduce any remaining marinade over high heat to a glaze.
  • Serve each guest 1 skewer each of shrimp and fruit, glazed with the reduced marinade. Garnish with sprigs of cilantro. Provide a bowl for empty shells, and plenty of napkins.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 74 6 garlic cloves, very finely minced

    ]]>     54 ¼ cup [60 mL] onion, puréed or grated

    ]]>     58 4 malagueta chiles, very finely minced

    ]]>     153 2 tablespoons cilantro root and stems, minced

    ]]>     27 2½ tablespoons [40 mL] tamarind paste

    ]]>     478 2 tablespoons [30 mL] cachaça or rum

    ]]>     301 Salt to taste

    ]]>     305 1 tablespoon [15 mL] coarsely ground black pepper

    ]]>     44 ⅓ cup [80 mL] lime juice

    ]]>     ¾ cup [180 mL] vegetable oil

    ]]>     584 24 prawns or large shrimp, shells left on, split down the back, and deveined

    ]]>     Sixteen 6-inch [15-cm] lengths of sugarcane skewer, ¼ inch [6 mm] wide

    ]]>     52 8 slices mango

    ]]>     18 8 small spears pineapple

    ]]>     277 Liberal pinch of cayenne, for dusting

    ]]>     153 Cilantro sprigs, for garnish

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