Cane-charred Shrimp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Gma3 | 1 | Servings | ||
INGREDIENTS
| 1 | c | Olive oil |
| 1/4 | c | Cane syrup or dark corn |
| syrup | ||
| 1/2 | c | White wine |
| 3 | Shallots, chopped fine | |
| 1 | Lemon, juice of | |
| 1/4 | t | Tabasco sauce |
| 1/2 | t | Dried rosemary |
| 1/2 | t | Dried thyme |
| 1 | lb | Large shrimp, 16 to 20 per |
| pound | ||
| 4 | Spri rosemary, soaked in oil | |
| 1 | Arugula, cleaned and trimmed | |
| Lemon slices for garnish |
INSTRUCTIONS
Combine the oil, cane syrup, wine, shallot, lemon juice, Tabasco, rosemary, and thyme in a shallow dish. Thread the shrimp onto the rosemary sprigs and marinate for 15 to 20 minutes in the mixture. Remove the sprig skewers and place them on the grill until the shrimp are lightly charred, about 2 minutes. Move them to medium heat to finish cooking, about 4 to 8 minutes. Arrange the skewers on the arugula and garnish with the lemon slices. Serves 4. Recipes from Grilling With Chef George Hirsch by George Hirsch (William Morrow and Company, Incup, copyright 1994 by George Hirsch). Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4395
Calories From Fat: 2489
Total Fat: 281.9g
Cholesterol: 1234.5mg
Sodium: 3930.9mg
Potassium: 5074.9mg
Carbohydrates: 366.6g
Fiber: 40.3g
Sugar: 97.6g
Protein: 108.6g