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Shrimp on Sugarcan with Rum Glaze

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Post Thu Jul 24, 2003 6:29 pm
Leisa M rare
rare

Posts: 18
Location: Cedar Park, TX
:?: This recently came out in my Cooking Light magazine. I would like to make it but am slightly confused by the instrcutions.

They say "Cut swizzle sticks and thread 1 shrimp on each skewer." The recipe says there are 4 shrimp per serving. Do you not thread 4 shrimp on each skewer?

Help.
Leisa
Missy's Mom

Post Thu Jul 24, 2003 11:50 pm
cnnguyen90@netscape.net

Dear Leisa,

Slightly off the topic and off your question, but this is better. The Vietnamese has been cooking pounded shrimp paste wrapped around sugar cane for a long time.

It is called "Chao Tom".

http://www.recipehound.com/Recipes/0620.html

Just search Google.com and type in "Chao Tom".

This is unbelievable as the shrimps are pounded to a paste with garlic etc. (see recipe above) then wrapped around the sugar cane.

The result is spectacular and is even better than the recipe in Barbecue Book by Steve.

Cam

Post Fri Jul 25, 2003 2:03 pm
Leisa M rare
rare

Posts: 18
Location: Cedar Park, TX
I think I would like to try Steve's recipe first, but thanks for the link.
Leisa
Missy's Mom

Post Sat Aug 09, 2003 2:57 pm
Ralph rare
rare

Posts: 12
It actually says in the ingredient list to cut the sticks "into 3 pieces" each, so starting with 8 sticks, you get 24 "skewers," one for each of the 24 shrimp. I'm planning on making this in the next week, assuming I can find the sugarcane.

Post Sat Aug 09, 2003 4:03 pm
Leisa M rare
rare

Posts: 18
Location: Cedar Park, TX
thanks ralph. I had missed that in the instructions.
Leisa
Missy's Mom


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