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. 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|
|Calories from Fat: 140 (29%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 487
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