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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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kiwidutch June 18, 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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susie cooks June 16, 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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Heydarl June 14, 2008

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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Kim127 July 15, 2006

Really delicious marinade resulting in juicy, flavourful shrimp. I let these marinate for most of Sunday and then grilled them Sunday night for a World Cup finals celebration with friends and family. I repeatedly brushed on the marinade as I was grilling and the caramelizing honey gave the shrimp a very appetizing appearance. I definitely should have made more (don't we always say this about shrmp recipes?) as these were the first to go on my hors d'oeuvres platter.

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evelyn/athens July 12, 2006
Camarones Guayaquil