Caribbean Grilled Shrimp "Pincho's"


Recipe Courtesy of Chef Tory McPhail, Commander's Palace, New Orleans, LA

Serves 4

  • 16 4 to 5-inch bamboo skewers
  • 16 large Gulf shrimp, peeled and deveined, tails intact
  • 1 tablespoon vegetable oil
  • zest and juice of 3 limes
  • 2 teaspoons chopped garlic
  • 1/2 teaspoon red chile flakes
  • 2 teaspoons Carribbean jerk seasoning
  • 1 fresh pineapple
  • 2 ounces Carribbean dark rum
  • 2 ounces Carribbean coconut rum
  • 1/2 cup cilantro leaves, washed and finely chopped

Carribbean Grilled Shrimp "Pinchos"

Carribbean Grilled Shrimp 



Soak skewers in water for at least 30 minutes.

Preheat grill to medium-high heat 10 minutes before starting to cook.

Thread shrimp onto skewers. Place on rimmed platter. To a small bowl add oil, lime zest and juice, garlic, chile flakes and jerk seasoning. Mix and and rub into both sides of shrimp evenly. Marinate shrimp for 1 hour, turning regularly. One hour prior to cooking , prepare pineapple. Cut off the top and bottom, remove skin, quarter vertically, top to bottom, through the core, cutting away core. Place quartered pineapple in a non-reactive dish and cover evenly with half of the dark and coconut rums. Turn regularly so rum is absorbed evenly. Place shrimp skewers and pineapple quarters directly on grill and cook for 2 to 3 minutes per side, until shrimp are no longer translucent and are nearly cooked and pineapple has begun to brown. Remove from heat and sprinkle cilantro over shrimp.

To serve, place pineapple quarters on a flameproof baking sheet. Stick shrimp skewers into pineapple and pour remaining rum across tops of each. Use a long match or lighter to light rum. Serve to astonished quests when flames subside.


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