Prep 15 mins
Cook 2 hrs
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.
- Mix the rum, honey and ginger together and pour over the shrimp.
- Marinate for two hours.
- 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).
- You can also saute the shrimps in a saute pan over medium high heat, pouring some of the marinade over the cooking shrimp.
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!
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!
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