Try this Sugar Cane Shrimp recipe, or contribute your own.
Suggest a better descriptionIn 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. 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]
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 4 | ||
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Calories: 487 | ||
Calories from Fat: 140 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 31.9mg | 10 % | |
Sodium 66.8mg | 2 % | |
Potassium 345.2mg | 9 % | |
Total Carbohydrate 81.5g | 24 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 80.2g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 487
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