Title: Sugar Cane Shrimp
Categories: Shellfish Hawaii
Yield: 1 Servings

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 [M would
		Omit]
1 1/2	tb	Minced parsley
2	ts	Minced fresh tarragon [M
		Might substitute parsley]
2	ts	Minced fresh basil
		Salt and ground red pepper
12	lg	Shrimp, shelled and cleaned
		[3/4-1 lb]
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

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 saute; skewers until shrimp is done. Cut tofu into 8 cubes. Broil or saute; 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.

http://www.hei.com/heco/ekitchen/ (courtesy of Kirby Wong, Canoes Restaurant at the Ilikai)

From: Michael Loo Date: 19 Nov 96 National Cooking Echo Ä

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