| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Clprime2 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 2 |
|
Shallots sliced thin |
| 1 |
tb |
Fresh garlic; chopped |
| 1 |
tb |
Fresh ginger; chopped |
| 1 |
|
/2 stalks lemon grass |
| 1 |
c |
Chicken stock |
| 1 1/2 |
tb |
Raspberry vinegar |
| 1/2 |
lg |
Mango; peeled and chopped |
| 2 |
tb |
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 |
tb |
Butter |
| 1 |
tb |
Vegetable oil |
INSTRUCTIONS
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; 9
1/2 Fat; 2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW # CP0026
Converted by MM_Buster v2.0n.
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