Sugar cane shrimp

Yield: 4 Servings

Measure Ingredient
½ cup Sugar
½ cup Water
1 cup Olive oil
1 teaspoon Chili oil
2 tablespoons Lemon juice
2 teaspoons Minced shallots
1 teaspoon Minced garlic
3 tablespoons Minced fresh dill
1½ tablespoon Minced parsley
2 teaspoons Minced fresh tarragon
2 teaspoons Minced fresh basil
1 dash Salt
1 dash Ground red pepper
12 larges Shrimp, shelled and cleaned
4 \N Sugar cane spears (6 x 1/4 x 1/4 inch)
8 ounces Firm tofu; drained
1 cup Shredded daikon
¼ cup Chopped green onions

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 sauté skewers until shrimp is done. Cut tofu into 8 cubes. Broil or sauté 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 ¼ cup balsamic vinegar, ¼ cup olive oil, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1 teaspoon salt, ¼ teaspoon sugar, and a dash of white pepper; mix well. Add ½ 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]

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