Yield: 4 Servings
|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||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]