| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Sami |
Seafood |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1 |
c |
Olive oil |
| 1 |
ts |
Chili oil |
| 2 |
tb |
Lemon juice |
| 2 |
ts |
Minced shallots |
| 1 |
ts |
Minced garlic |
| 3 |
tb |
Minced fresh dill |
| 1 1/2 |
tb |
Minced parsley |
| 2 |
ts |
Minced fresh tarragon |
| 2 |
ts |
Minced fresh basil |
| 1 |
ds |
Salt |
| 1 |
ds |
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 |
INSTRUCTIONS
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 sauté skewers until shrimp is done. Cut tofu into 8
cubes. Broil or sauté 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]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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