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Nutrition Facts
Serving Size 1 (164g) Recipe makes 4 servings
Calories 251
Calories from Fat 17		(7%)
Amount Per Serving		%DV
	Total Fat 2.0g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 172mg		57%
Sodium 169mg		7%
Potassium 228mg		6%
Total Carbohydrate 18.8g		6%
	Dietary Fiber 0.1g	0%
	Sugars 17.4g
Protein 23.2g		46%
detailed view... how is this calculated?

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Recipe #170446 | 2¼ hours | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Chef Kate
May 30, 2006

A great grilled shrimp popular from the coast of Ecuador up through the southern Pacific coast of Mexico. Serve it with fluffy rice, lime wedges, pureed avocado and, of course, some 'aji' - the ubiquitous condiment always on Ecuadorean tables. Cooking time is actually marinating time.

SERVES 4 (change servings and units)

Ingredients

1/2 cup rum
1 lb large shrimp, shelled and deveined
1/4 cup honey
1 tablespoon fresh ginger, grated

Directions

1
Mix the rum, honey and ginger together and pour over the shrimp.
2
Marinate for two hours.
3
Thread shrimps onto skewers so they remain flat and grill over hot coals turning and brushing with the remaining marinade until just done (about three minutes).
4
You can also saute the shrimps in a saute pan over medium high heat, pouring some of the marinade over the cooking shrimp.

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Featured Reviews for This Recipe

From: kiwidutch

On Jun 18, 2008

I didn't thread mine onto skewers beause I didn't have time, just drained off the marinade into a hot hot fry pan, let the rum/ginger/honey reduce down and get a little sticky in the pan and then threw in the shrip for a short sweet burst to cook though.. GREAT! I did use slightly less honey than called for and rather more fresh grated ginger (because I peeled and grated and THEN looked at the amount needed, and saw that it was much less what lay before me.. never mind we love ginger so in it went! We are not dissapointed.. this was tasty indeed. Please see my Rating System: 4 excellent stars ... Thanks!

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From: susie cooks

On Jun 16, 2008

This is so easy and delicious. I let my marinade overnight. I thought the rum might over power the hoey and ginger but it turned out great!

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From: Heydarl

On Jun 14, 2008

Wonderful taste & easy to prepare. I followed the recipe, cooking in a saute pan, then added back some of the marinade & thickened with 1 tbsp cornstarch mixed with 1tbsp water. This made a lovely sauce that was soaked up by the rice. Thanks Kate for a hit. Made for ZWT4

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From: Kim127

On Jul 15, 2006

How much easier can a great meal get? I marinated the shrimp for about 3 hours in the fridge and then grilled them. They had a subtle sweet flavor that I really liked. Thanks Chef Kate!

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