Plantation Shrimp

Name: Plantation Shrimp
Cuisine: Anguilla
Ingredients: ⅛ teaspoon ground cloves; ⅛ teaspoon ground allspice; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 tablespoon minced peeled fresh ginger; ½ Scotch bonnet chile, or 1 jalapeño pepper, seeded and minced; 2 cloves garlic, minced; 2 scallions, both white and green parts, trimmed and minced; 2 tablespoons honey; 2 tablespoons peanut oil; ½ Scotch bonnet chile, or 1 jalapeño pepper, seeded and minced; 2 tablespoons soy sauce; 2 tablespoons dark brown sugar; 1 tablespoon honey; ⅓ cup plus 1 tablespoon dark rum; 2 tablespoons tomato paste; 1½ teaspoons Tabasco or other hot sauce; 1½ teaspoons Tabasco or other hot sauce; 1 tablespoon distilled white vinegar; 1 tablespoon Worcestershire sauce; 1½ pounds extra-large shrimp (about 24), peeled and deveined (see box); 1½ pounds extra-large shrimp (about 24), peeled and deveined (see box)

West Indies

Preparation info

Serves
6 to 8
As an Appetizer

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

You won’t actually find this dish in the Caribbean, although it’s made with some of the most typical ingredients of the West Indies: sugarcane (hence the plantation in the name), rum, allspice, and nutmeg. I created the recipe for a Caribbean restaurant in Hong Kong that bore the name of my book Miami Spice.

You’re not really meant to eat the sugarcane. The idea is to chew on the cane skewers as you eat the shrimp to release the sweet juices. If you’re in a hurry, simp

Ingredients

Americas
Anguilla
Dinner
Caribbean
Spicy

Ingredients

Method