8/8/2019 Shrimp, Two Ways

1/3

57

Shrimp on a Stick Two Ways

Ashrimp kebab invites you to indulge in the primal pleasure of eatingshrimp with your fingers; the skewer makes it easier to eat whilestanding around than eating the shrimp right out of the shell. Here are twoof my favoritesshrimp on a stick wrapped with smoky bacon and fragrant basil leaves and shrimp skewered on sugarcane with a soulful rum glaze.

Bacon-Basil Shrimp on a Stickmakes 24 shrimp

meThod Direct grillingcooking Time 4 to 8 minutes

advance PRePaRaTion You can prepare the skewered shrimp up to 1 hour beforegrilling.

24 jumbo or extra-large shrimp (about 1 pounds), peeled and deveined24 fresh basil leaves24 thin slices of bacon (each 6 to 7 inches long)

YOULL ALSO NEED

24 slender bamboo skewers (8 to 10 inches long)

1. Rinse the shrimp under cold running water and then drain and blot themdry with paper towels. Skewer a shrimp so that it is straight by holdingit in a stretched-out position with one hand. Then, starting at the tail end,insert a bamboo skewer into the shrimp so that it runs the full length. Keepstraightening out the shrimp with your fingers as you go. Repeat with theremaining shrimp.

2. Place a basil leaf on a skewered shrimp. Wrap a slice of bacon around theshrimp and basil leaf, tucking the top end of the bacon under as you makethe first turn and then tucking the bottom end under to secure the bacon and basil on the shrimp.

3. Set up the grill for direct grilling and preheat it to high.

4. When ready to cook, arrange the shrimp on the hot grate, placing a folded

8/8/2019 Shrimp, Two Ways

2/3

58

piece of aluminum foil under the exposed portion of the skewers to keepthem from burning. Grill the kebabs until the bacon is nicely browned andthe shrimp are cooked through, 4 to 8 minutes in all, turning the kebabs toensure even cooking. When done the shrimp will be firm and white.

vaRiaTions : You can substitute sage for the basil and prosciutto or pancettafor the bacon.

Shrimp on Sugarcane with Mount Gay Rum Glazemakes 24 shrimp

meThod Direct grillingcooking Time 4 to 8 minutes

advance PRePaRaTion You can skewer the shrimp and make the glaze up to 1 hourahead.

12 sugarcane swizzle sticks (see Note)24 jumbo or extra-large shrimp (about 1 pounds), peeled and deveined cup firmly packed dark brown sugar8 tablespoons (1 stick) butter, cut into 1-inch pieces cup dark rum, preferably Mount Gay

3 tablespoons Dijon mustard1 tablespoon distilled white vinegar teaspoon ground cinnamon teaspoon ground cloves teaspoon freshly ground black pepper, or more to taste1 pinch coarse salt (kosher or sea), or more to taste

1. Cut each sugarcane swizzle stick crosswise sharply on the diagonal soeach half has a pointed end. This will help the sugarcane skewers pierce theshrimp more easily.

2. Rinse the shrimp under cold running water and then drain and blot themdry with paper towels. Skewer the shrimp on the sugarcane skewers byusing a bamboo skewer to make two leader holes in each shrimp, one nearthe head end, one toward the tail. Starting with the sharp end, insert thesugarcane skewers through these holes.

3. Place the brown sugar, butter, rum, mustard, vinegar, cinnamon, cloves,

8/8/2019 Shrimp, Two Ways

3/3

59

pepper, and salt in a saucepan and bring to a boil over high heat. Reducethe heat to medium and let the glaze simmer until it is thick and syrupy, 3to 5 minutes. Taste for seasoning, adding more salt and pepper as necessary.The recipe can be prepared up to 1 hour ahead to this stage; refrigerate theshrimp, covered. The glaze can be kept at room temperature.

4. Set up the grill for direct grilling and preheat it to high.

5. When ready to cook, brush and oil the grill grate. Place the shrimp kebabson the hot grate and grill until cooked through, 2 to 4 minutes per side.When done the shrimp will be firm and white. Generously baste the shrimpwith some of the glaze once before turning them and once again beforeremoving them from the grill. Serve any remaining glaze as a sauce on the

side.

noTe : Sugarcane swizzle sticks are available at many supermarkets and canalso be mail ordered from two companies, Melissas and Friedas (youll findthem on the Web). If you dont have sugarcane, you can make conventionalkebabs using bamboo skewers and the rum glaze.

HOW TO PEEL AND DEVEIN SHRIMP

Shrimp is delectable grilled both in and out of the shellleaving the shell on keepsthe shrimp moist and flavorfulbut sooner or later that shell has got to come off.To peel a raw shrimp by hand, pull off the legs; this will open up the shell on

the underside. Loosen the shrimp from the shell with your fingers, then pull it free.Make sure you get all of the shell. The only part you might want to leave on, foraesthetic reasons, is the feathery tail.

To devein a peeled shrimp, the classic way is to cut a V-shaped groove downthe back of the shrimp. The groove should be just deep enough to include the dark vein. Remove the wedge of flesh and the vein will come with it.

Theres a lightning-quick method for deveining a peeled shrimp, one taughtto me by a Louisianan. Insert the tine of a fork in the back of the shrimp midway between the head and tail. Pull the fork gently away from the shrimp and the veinwill come with it.