* Exported from MasterCook * SUGAR CANE SHRIMP Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Sugar 1/2 c Water 1 c Olive oil 1 t Chili oil 2 tb Lemon juice 2 ts Minced shallots 1 t Minced garlic 3 tb Minced fresh dill 1 1/2 tb Minced parsley 2 ts Minced fresh tarragon 2 ts Minced fresh basil 1 d Salt 1 d Ground red pepper 12 lg Shrimp, shelled and cleaned 4 Sugar cane spears - (6 x 1/4 x 1/4 inch) 8 oz Firm tofu -- drained 1 c Shredded daikon 1/4 c 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. 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 (courtesy of Kirby Wong, Canoes Restaurant at the Ilikai) Recipes compliments of Department of Business, Economic Development & Tourism and demonstrated by EXECUTIVE CHEF WILLIAM TRASK HAWAII SEAFOOD FESTIVAL - JULY 1995 Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias] - - - - - - - - - - - - - - - - - -