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Sugar Cane Shrimp




Source of Recipe


Auntie


List of Ingredients




1/2 cup sugar
1/2 cup water
1 cup olive oil
1 teaspoon chili oil
2 tablespoons lemon juice
2 teaspoons minced shallots
1 teaspoon minced garlic
3 tablespoons minced fresh dill
1 1/2 tablespoons minced parsley
2 teaspoons minced fresh tarragon
2 teaspoons 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 oz firm tofu, drained
1 cup shredded daikon
1/4 cup chopped green onions

Recipe



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.

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