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ROD 7/26/2006 Sugar Cane Day Spicy Tarty Shrimp on Sugar Cane

Source of Recipe

Marla


Recipe Introduction

Sugar cane is a giant grass that grows in warm, moist climates and stores sugar in its stalk. This natural sugar is ground out of the cane as juice, boiled into syrup and spun into crystals. The end result is raw sugar that is a tan color and very coarse. Raw sugar is not used in food. It is shipped to another refinery to be washed and filtered to remove the color and any leftover plant material. It is then crystallized, dried and packaged to land at your nearest grocery store.

List of Ingredients

ROD 7/26/2006 Sugar Cane Day SPICY TARTY SHRIMP ON SUGAR CANE





SPICY TARTY SHRIMP ON SUGAR CANE


Spicy Peanut Sauce
1 tbsp. tamarind, pulp
1/3 tbsp. hot water
2 tbsp. vegetable oil
1 clove garlic, minced
3 green onions chopped, finely
1 tbsp. finely grated peeled fresh ginger root
1 cup water
1/2 cup chunky peanut butter
3 tbsp. soy sauce
3 tbsp. distilled white vinegar
2-1/2 tbsp. firmly packed brown sugar
1/4 tsp. dried hot red pepper flakes
1-1/2 tsp. Asian chili sauce

Shrimp
2 tsp. Peanut oil
1-1/2 tbsp. chopped cleaned fresh cilantro, roots and or stems, pounded to paste
1-1/2 tbsp. minced garlic
1 tbsp. Asian chili sauce
1 tbsp. palm sugar, to taste
1 tbsp. tamarind, pulp
1 tbsp. Asian fish sauce, or to paste
1-1/2lb. large shrimp, cleaned
4 sugar cane strips to skewer shrimp




Recipe

Spicy Peanut Sauce (directions)
Dissolve tamarind in 1/3 cup of hot water. Strain to get tamarind pulp. In a saucepan heat oil over moderate heat until hot but not smoking and cook green onions, garlic and ginger stirring until fragrant, about 1 minute. Stir in 1 tablespoon of the tamarind pulp, reserving the rest for the shrimp. Add the remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, until smooth and cool to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons of hot water until sauce reaches desired consistency.

Shrimp (directions)
Heat oil in a medium saucepan and add cilantro stems and garlic. Cook for a minute and add chile sauce, palm sugar, 1 tablespoon of the tamarind pulp and fish sauce. Let cool.
Marinate shrimp overnight in the refrigerator. Preheat a grill on medium heat. Skewer the shrimp with the sugar cane strips. Grill 2 minutes per side or until golden and cooked. Serve with the peanut sauce.