Jumbo Shrimp With Sugar Cane Logs And Mango Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Clprime2 | 1 | Servings | |
INGREDIENTS
| 2 | T | Unsalted butter |
| 2 | Shallots sliced thin | |
| 1 | T | Fresh garlic, chopped |
| 1 | T | Fresh ginger, chopped |
| 1 | /2 stalks lemon grass | |
| 1 | c | Chicken stock |
| 1 1/2 | T | Raspberry vinegar |
| 1/2 | Mango, peeled and chopped | |
| 2 | T | Sugar |
| Salt and freshly ground | ||
| black pepper to | ||
| taste | ||
| 16 | Jumbo shrimp | |
| 5 | Logs of sugar cane, cut into | |
| 4 to 6 | ||
| inch sections and | ||
| halved | ||
| Blanched leeks | ||
| 1 | T | Butter |
| 1 | T | Vegetable oil |
| 1 | Fat, 2 Other Carbohydrates |
INSTRUCTIONS
9 In a medium-size saute pan over medium-high heat, melt the butter and sweat the shallots, garlic, ginger, and lemon grass. Saute 1 to 2 minutes stirring constantly. Add the chicken stock, vinegar, mango, and sugar. Bring to a boil and reduce to 1/2 the original volume. Transfer the mixture to a blender and puree. Strain the mango puree over a saucepot through a fine sieve. Season with salt and freshly ground pepper to taste. Assemble the shrimp in between 2 pieces of sugar cane and tie the logs sandwiching the shrimp with blanched leeks. Saut the shrimp in a large saut pan with 1 tablespoon butter and vegetable oil. Cook for about 4 minutes or until the shrimp are pink. Transfer the shrimp and sugar cane logs to paper towels to drain. To plate the dish, place 2 sugar cane logs on a plate and circle with the mango sauce. Converted by MC_Buster. Per serving: 749 Calories (kcal); 51g Total Fat; (60% calories from fat); 25g Protein; 49g Carbohydrate; 263mg Cholesterol; 2438mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fruit; Recipe by: COOKING LIVE PRIMETIME SHOW # CP0026 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1263
Calories From Fat: 464
Total Fat: 52.6g
Cholesterol: 98.8mg
Sodium: 754.6mg
Potassium: 3168.4mg
Carbohydrates: 185.7g
Fiber: 27.5g
Sugar: 95g
Protein: 28.4g