Name: Plantation Shrimp
Yield: Serves 6 to 8 As an Appetizer, 4 As a Main Course
Cuisine: Anguilla
Ingredients: Salt and freshly ground black pepper; 1½ teaspoons Tabasco or other hot sauce; 1 tablespoon Worcestershire sauce; 1 tablespoon honey; 2 tablespoons dark brown sugar; 1 tablespoon distilled white vinegar; 2 tablespoons tomato paste; 2 scallions, both white and green parts, trimmed and minced; 1 tablespoon minced peeled fresh ginger; ½ Scotch bonnet chile, or 1 jalapeño pepper, seeded and minced; 2 tablespoons soy sauce; 2 tablespoons honey; 2 tablespoons peanut oil; ⅓ cup plus 1 tablespoon dark rum; ⅛ teaspoon ground cloves; 2 cloves garlic, minced; 1½ pounds extra-large shrimp (about 24), peeled and deveined (see box); ⅛ teaspoon ground allspice

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