Sugar cane shrimp
4 Servings
Ingredients
| Quantity | 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 | 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 |
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 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]