Sugar Cane Shrimp
Category
Entree
Servings
4 servings
Prep Time
30 minutes
Cook Time
20 minutes
Author:
Chef William Trask
Ingredients
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1/2 cup Sugar
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1/2 cup Water
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1 cup Olive Oil
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1 tablespoon Chile Oil
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2 tablespoon Lemon Juice
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2 teaspoon Shallots minced
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1 teaspoon Minced Garlic
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3 teaspoon Dill minced
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1 1/2 tablespoon Organic Parsley minced
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2 teaspoon Tarragon minced
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2 tablespoon Basil minced
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Salt dash
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Ground Red Pepper
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12 large Shrimp shelled and cleaned
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4 Sugar Cane spears 6 x 1/4 x 1/4 inch
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8 ounces Organic Tofu (use Firm Tofu) drained
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1 cup Daikon shredded
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1/4 cup Organic Green Onions chopped
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1/4 cup Balsamic Vinegar
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.
Balsamic Vinaigrette (makes 1 cup)
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.