Chef Nino Cooks Sugar Cane Skewered Prawns with 10 Minute Marinara

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1 Stalk of Sugar Cane about 1 foot

6 large prawns

First cold pressed olive oil

1 teaspoon crushed red pepper flakes

1 teaspoon sea salt

½ teaspoon cracked black pepper

2 tablespoons parsley finely cut

1 tablespoon fresh minced garlic

½ lemon juiced


With a sharp knife, carefully split bottom of shrimp from head to tail and remove innards. In a mixing bowl place all ingredients except the sugar cane and mix together. Place cleaned prawns into mixture and let marinate for a couple of hours. Remove peelings from sugar cane and cut skewers from the inside of stalk.  Use sugar cane skewers and skew prawns onto the skewers. Grill on medium high heat for 4 minutes on each side, Bake 425 for 20 minutes  or pan sear  on each side for 5 minutes.




1 28 ounce can San Marzano D.O.P. certified  Imported Italian Tomatoes

4 fresh garlic cloves freshly peeled and chopped finely

4 tablespoons First Cold pressed Olive Oil

8 basil leaves rough cut

½ tsp. kosher or sea salt


Saute garlic in oil until garlic starts to turn brown.  Add tomatoes and salt.  Bring to a boil.  Remove from heat and add basil.  Stir and serve over your favorite pasta.