Sugar Cane Shrimp Recipe

Free Recipe Sugar Cane Shrimp

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Sugar Cane Shrimp Recipe

1/2 c Sugar
1/2 c Water
1 c Olive oil
1 ts Chili oil
2 tb Lemon juice
2 ts Minced shallots
1 ts Minced garlic
3 tb Minced fresh dill
1-1/2 tb Minced parsley
2 ts Minced fresh tarragon
2 ts Minced fresh basil
1 ds Salt
1 ds Ground red pepper
12 lg Shrimp, shelled and cleaned
4 Sugar cane spears
– (6 x 1/4 x 1/4 inch)
8 oz Firm tofu; drained
1 c Shredded daikon
1/4 c Chopped green onions

Sugar Cane Shrimp Preparation

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 saute skewers until shrimp is done. Cut tofu into 8 cubes. Broil or saute 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] From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 4

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