Sugar Cane Shrimp Recipe

Sugar Cane Shrimp Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1/2 cup: Sugar,
1/2 cup: Water,
1 cup: Olive oil,
1 tsp: Chili oil,
2 tbsp: Lemon juice,
2 tsp: Minced shallots,
1 tsp: Minced garlic,
3 tbsp: Minced fresh dill,
1 1/2 tbsp: Minced parsley,
2 tsp: Minced fresh tarragon,
2 tsp: Minced fresh basil,
1 dash: Salt,
1 dash: Ground red pepper,
12 large: Shrimp, shelled and cleaned
4: Sugar cane spears, 6 x 1/4 x 1/4 inch
8 ounce: Firm tofu, drained
1 cup: Shredded daikon,
1/4 cup: Chopped green onions,

Directions:

In a saucepan, bring the sugar and water to a boil; remove from heat.
Add oils, lemon juice, shallots, garlic, the herbs, and the
seasonings. Marinate shrimp in mixture for at least 1 hour. Using the
sugar cane spears, skewer 3 shrimp on each; reserve remaining
marinade for the dressing. Broil or saut

skewers until shrimp is
done. Cut tofu into 8 cubes. Broil or saut

tofu until golden brown.
Place 2 tofu cubes on each plate; top with a shrimp skewer. Garnish
with daikon and green onions. Serve with Balsamic Vinaigrette. Makes
4 servings.

BALSAMIC VINAIGRETTE Combine 1/4 cup balsamic vinegar, 1/4 cup olive
oil, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1 teaspoon
salt, 1/4 teaspoon sugar, and a dash of white pepper; mix well. Add
1/2 cup of the reserved marinade. Serve over shrimp. Makes 1 cup

(courtesy of Kirby Wong, Canoes Restaurant at the Ilikai)

Recipes compliments of Department of Business, Economic Development &
Tourism and demonstrated by EXECUTIVE CHEF WILLIAM TRASK

HAWAII SEAFOOD FESTIVAL - JULY 1995

Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]


Source from luhu.jp