Sugar Cane Shrimp
Submitted by raehifi1
Herb-marinated shrimp skewered on sugar cane spears, broiled and served over golden tofu with shredded daikon and balsamic vinaigrette. A stunning fusion appetizer.
YIELD
4 servingsPREP
75 minCOOK
15 minREADY
90 minThis is the kind of dish that makes people put down their phones and pay attention to what’s on the plate.
Large shrimp soak in a fragrant marinade of olive oil, sugar syrup, chili oil, lemon juice, shallots, garlic, fresh dill, tarragon, basil, and parsley. After an hour, they get threaded onto sugar cane spears (which add a subtle sweetness as they cook) and broiled until just pink and curled.
Plated over cubes of golden-seared tofu and garnished with crisp shredded daikon and green onions, the whole thing comes together like a dish from a high-end fusion restaurant.
Chef Tips
- Marinate the shrimp for at least an hour. The sugar syrup and herbs need time to penetrate and build flavor.
- Sugar cane spears double as edible skewers. Diners can gnaw on the sweet, fibrous cane after finishing the shrimp.
- Save the leftover marinade to use as the base for the balsamic vinaigrette dressing.
Ingredients
Directions
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 saut? skewers until shrimp is done.
Cut tofu into 8 cubes.
Broil or saut? 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.
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