- Rating:
- Servings:
- 1
- Difficulty:
- Total Time:
- Recipe By:
- William Trask
Ingredients
- 1/2 cup Sugar
- 1/2 cup Water
- 1 cup Olive Oil
- 1 tablespoon Chile Oil
- 2 tablespoon Lemon Juice
- 2 teaspoon Shallots minced
- 1 teaspoon Minced Garlic
- 3 teaspoon Dill minced
- 1 1/2 tablespoon Organic Parsley minced
- 2 teaspoon Tarragon minced
- 2 tablespoon Basil minced
- Salt
- dash Ground Red Pepper
- 12 large Shrimp shelled and cleaned
- 4 Sugar Cane spears 6 x 1/4 x 1/4 inch
- 8 ounces Organic Tofu (use Firm Tofu) drained
- 1 cup Daikon shredded
- 1/4 cup Organic Green Onions chopped
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 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.
Balsamic Vinaigrette
Combine 1/4 cup balsamic vinegar, 1/4 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.
