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Recipe: Sugarcane-Skewered Shrimp With Chile-Cilantro Rub



* 1 bunch cilantro, chopped coarsely
* 1 habanero chile, chopped
* 4 shallots, chopped
* 2 lemons, zested
* 2 limes, zested and juiced to 1/4 cup (juice more limes if necessary)
* 1 cup coconut milk
* 1/4 cup soy sauce
* 1/4 vegetable oil
* 16 jumbo shrimp, cleaned, deveined
* 8 sugarcane skewers
* Marinade
* 1/4 bunch cilantro leaves, as garnish


Puree all marinade ingredients in a blender. Reserve 2 tablespoons of marinade.

Skewer two shrimp per sugarcane and place in marinade and refrigerate. After shrimp has marinated 2 to 3 hours, grill for about 3 to 4 minutes on each side, making sure they are fully cooked.

Serve with a drizzle of the reserved marinade and cilantro, as garnish.

Thanks to Food Network!

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Vera Sweeney, mom, blogger, social media influencer and New York resident, is the founder of LadyAndTheBlog.com. She is considered one of the top female digital influencers in today’s social media space. Her lifestyle and parenting brand helps busy women stay on top of the latest trends in fashion, food, family and travel.