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Sugar Cane Shrimp

Demonstrated by: Executive Chef William Trask.
Hawaii Seafood Festival on July 1, 1995.



Sugar Cane Shrimp

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 cup olive oil
  • 1 teaspoon chili oil
  • 2 tablespoons lemon juice
  • 2 teaspoons minced shallots
  • 1 teaspoon minced garlic
  • 3 tablespoons minced fresh dill
  • 1 1/2 tablespoons minced parsley
  • 2 teaspoons minced fresh tarragon
  • 2 teaspoons minced fresh basil
  • Dash of salt and ground red pepper
  • 12 large shrimp, shelled and cleaned
  • 4 sugar cane spears, 6 x 1/4 x 1/4 inch
  • 8 oz firm tofu, drained
  • 1 cup shredded daikon
  • 1/4 cup 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.

Balsamin 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.


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