Sugar Cane Shrimp
By Chef William Trask


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


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.