Cane Syrup-Glazed Grilled Shrimp

Name: Cane Syrup-Glazed Grilled Shrimp
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 4 cloves garlic, minced; Kosher salt, to taste; 1 ⁄ 2 cup Steen's cane syrup; 2 tbsp. unsalted butter, melted; 1 tbsp. Worcestershire sauce; 1 1 ⁄ 2 tsp. minced thyme; 1 tsp. paprika; 1 ⁄ 2 tsp. dried oregano; 1 ⁄ 2 tsp. cayenne; Freshly ground black pepper, to taste; 1 1 ⁄ 2 lb. large shrimp, peeled and deveined

Serves
serves 4-6

TODD COLEMAN

Lighter and less bitter than molasses, cane syrup is a natural sweetener that lends a subtle caramel flavor to these grilled shrimp, spiced also with Worcestershire and cayenne. The glaze does double duty here as a dipping sauce for the shrimp.

Ingredients

4 cloves garlic, minced
Kosher salt, to taste
¹⁄₂ cup Steen's cane syrup
2 tbsp. unsalted butter, melted
1 tbsp. Worcestershire sauce
1 ¹⁄₂ tsp. minced thyme
1 tsp. paprika
¹⁄₂ tsp. dried oregano
¹⁄₂ tsp. cayenne
Freshly ground black pepper, to taste
1 ¹⁄₂ lb. large shrimp, peeled and deveined

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Instructions

Step 1

Place garlic on a cutting board and sprinkle heavily with salt; using your knife, scrape the salt and garlic together until it forms a smooth paste. Transfer garlic paste to a large bowl and whisk in syrup, butter, Worcestershire, thyme, paprika, oregano, cayenne, pepper, and ¼ cup water. Add shrimp, and toss until evenly coated; marinate shrimp in the refrigerator for at least 2 hours or overnight.

Step 2

Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a cast iron grill pan over medium-high heat.) Place shrimp on grill and cook, turning once, until cooked through and pink, about 6 minutes; transfer to a serving platter. Place remaining marinade in a small saucepan and bring to a boil over high heat; cook for 2 minutes. Transfer to a bowl, and serve with shrimp.

Place garlic on a cutting board and sprinkle heavily with salt; using your knife, scrape the salt and garlic together until it forms a smooth paste. Transfer garlic paste to a large bowl and whisk in syrup, butter, Worcestershire, thyme, paprika, oregano, cayenne, pepper, and ¼ cup water. Add shrimp, and toss until evenly coated; marinate shrimp in the refrigerator for at least 2 hours or overnight.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a cast iron grill pan over medium-high heat.) Place shrimp on grill and cook, turning once, until cooked through and pink, about 6 minutes; transfer to a serving platter. Place remaining marinade in a small saucepan and bring to a boil over high heat; cook for 2 minutes. Transfer to a bowl, and serve with shrimp.