Sugar Cane Shrimp

* Exported from MasterCook *

SUGAR CANE SHRIMP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Sugar
1/2 c Water
1 c Olive oil
1 t Chili oil
2 tb Lemon juice
2 ts Minced shallots
1 t Minced garlic
3 tb Minced fresh dill
1 1/2 tb Minced parsley
2 ts Minced fresh tarragon
2 ts Minced fresh basil
1 d Salt
1 d 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

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 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]



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