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Sugar Cane Shrimp
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 (white japanese radish)
1/4 cup chopped green onions
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.
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Sugarcane Shrimp