Most of you guys have tried tequila-lime shrimp. But, have you ever tried cachaça-lime shrimp? I bet you haven't! Don't you worry, I've got the perfect recipe for you.
I've been contemplating making this dish for a while now. Since cachaça is made from fermented sugarcane, I thought serving them on little sugarcane skewers would be adorable. Today I finally got a chance to stop by the market by my house that I know sells canned sugarcane (you can definitely use fresh sugarcane if they are available near you).
This was super easy to prepare. All it really takes is mixing together all the marinate ingredients with the shrimp, placing the skewer through the shrimp and pan-frying it.
I suggest you marinate your shrimp overnight, but if you aren't able to you should marinate it for at least 30 minutes. The flavors in this dish are so vibrant - the cachaça brings a strong punch, while the honey and lime cools down the spiciness of the Tabasco! This is a great little appetizer if you are entertaining guest, or a nice lunchtime snack! You can even make it a full meal and serve it on top of a bed of Brazilian style rice and beans!
Cachaça-Lime Prawn Skewers
1/4 cup cachaça
1/4 lime juice
1 tbsp honey
1 tsp garlic, chopped
2 tsp olive oil
1 tsp Tabasco
Salt and Pepper, to taste
18 large shrimp, peeled and deveined
2 batons sugarcane, cut into 18 (5-inch long and 1/4-inch wide) skewers
1/8 cup cilantro, chopped
For marinade: Combine shrimp and ingredients in a large bowl. Cover and refrigerate for at least 30 minutes.
To assemble: Place on shrimp on each skewer and set aside.
Set a large skillet over medium-high heat. Add the shrimp skewers and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add the cilantro and stir to coat the shrimp.