Shrimp on Sugarcane with Rum Glaze
Shrimp on Sugarcane with Rum Glaze is a gluten free and pescatarian main course. This recipe makes 6 servings with 363 calories, 32g of protein, and 14g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of dijon mustard, vegetable oil, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Prepare grill to high heat.
Combine first 5 ingredients in a large bowl.
Add shrimp; toss to coat. Cover and chill 15 minutes.
Cut swizzle sticks at a sharp angle. Thread 1 shrimp on each skewer.
Combine brown sugar and next 8 ingredients (brown sugar through pepper) in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until syrupy.
Place shrimp on grill rack coated with cooking spray. Grill 3 minutes on each side or until done, basting generously with glaze.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.
Chehalem 3 Vineyard Pinot GrisA blend of three great vineyards, this vivid grape crafts a food-friendly wine, bright and pure. Gray it isn't. The knife-edged acid, with pear, lemon sorbet, spice and jasmine makes your mouth water and your hands shake.