Sugar Cane Shrimp
Ingredients
- 1/2 cup sugar
- 1/2 cup water
- 1 cup olive oil
- 1 teaspoon chili oil
- 2 tablespoon lemon juice
- 2 teaspoon minced shallots
- 1 teaspoon minced garlic
- 3 tablespoon minced fresh dill
- 1 1/2 tablespoon minced parsley
- 2 teaspoon minced fresh tarragon
- 2 teaspoon minced fresh basil
- Dash of salt and ground red pepper
- 12 large shrimp, shelled and cleaned
- 4 sugar cane spears, 6 x 1/4 x 1/4 inch
- 8 ounce firm tofu, drained
- 1 cup shredded daikon (white japanese radish)
- 1/4 cup chopped green onions
Instructions
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. To make 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.