Shrimp on Sugarcane with Rum Glaze Recipe

Name: Shrimp on Sugarcane with Rum Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (12- inch) batons sugarcane, cut into 24 (5-inch long and 1/4-inch wide) skewers; 24 jumbo or extra-large shrimp, peeled and deveined; 1/2 cup firmly packed brown sugar; 8 tablespoons butter, cut into 1-inch cubes; 1/2 cup dark rum, (recommended: Mount Gay Rum); 3 tablespoons Dijon mustard; 1 tablespoon distilled white vinegar; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon black pepper, or more to taste; Pinch kosher salt, or more to taste

Servings: persons

2 (12- inch) batons sugarcane, cut into 24 (5-inch long and 1/4-inch wide) skewers
24 jumbo or extra-large shrimp, peeled and deveined
1/2 cup firmly packed brown sugar
8 tablespoons butter, cut into 1-inch cubes
1/2 cup dark rum, (recommended: Mount Gay Rum)
3 tablespoons Dijon mustard
1 tablespoon distilled white vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon black pepper, or more to taste
Pinch kosher salt, or more to taste

1
Trim off the ends of the sugarcane and cut them into skewers.
2
Rinse the shrimp under cold running water and then drain and blot dry with paper towels.
3
Skewer the shrimp on the sugarcane.
4
Place the brown sugar, butter, rum, mustard, vinegar, cinnamon, cloves, pepper, and salt in a non-reactive saucepan and bring to a boil over high heat.
5
Reduce the heat to a simmer and continue to cook until the mixture is thick and syrupy, about 3 to 5 minutes.
6
Taste for seasoning, adding salt and pepper as necessary.
7
Set aside a small amount of the glaze to be used for dipping the cooked shrimp.
8
The recipe can be prepared up to 1 hour ahead to this stage; keep the shrimp in the refrigerator, covered.
9
The glaze can be kept at room temperature.
10
Preheat the grill to high.
11
When ready to cook, brush and oil the grill grate.
12
Place the shrimp kebabs on the hot grate and grill until cooked, 2 to 4 minutes per side.
13
Generously baste each with glaze once before turning and once before removing from the grill.
14
The shrimp will be firm and white when cooked through.
15
Serve the reserved glaze as a sauce on the side.

1102

kcal

Calories

Fat

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (12- inch) batons sugarcane, cut into 24 (5-inch long and 1/4-inch wide) skewers, 24 jumbo or extra-large shrimp, peeled and deveined, 1/2 cup firmly packed brown sugar, 8 tablespoons butter, cut into 1-inch cubes, and more.

Yes, Shrimp on Sugarcane with Rum Glaze falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp on Sugarcane with Rum Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions