Jumbo shrimp with sugar cane logs and mango sauce

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Unsalted butter
2 Shallots sliced thin
1 tablespoon Fresh garlic; chopped
1 tablespoon Fresh ginger; chopped
1 /2 stalks lemon grass
1 cup Chicken stock
1½ tablespoon Raspberry vinegar
½ large Mango; peeled and chopped
2 tablespoons Sugar
Salt and freshly ground black pepper to
; taste
16 Jumbo shrimp
5 Logs of sugar cane; cut into 4 to 6
; inch sections and
; halved
Blanched leeks
1 tablespoon Butter
1 tablespoon Vegetable oil

Directions

In a medium-size saute pan over medium-high heat, melt the butter and sweat the shallots, garlic, ginger, and lemon grass. Saute 1 to 2 minutes stirring constantly.

Add the chicken stock, vinegar, mango, and sugar. Bring to a boil and reduce to ½ the original volume.

Transfer the mixture to a blender and puree. Strain the mango puree over a saucepot through a fine sieve. Season with salt and freshly ground pepper to taste.

Assemble the shrimp in between 2 pieces of sugar cane and tie the logs sandwiching the shrimp with blanched leeks.

Saut‚ the shrimp in a large saut‚ pan with 1 tablespoon butter and vegetable oil. Cook for about 4 minutes or until the shrimp are pink.

Transfer the shrimp and sugar cane logs to paper towels to drain.

To plate the dish, place 2 sugar cane logs on a plate and circle with the mango sauce.

Converted by MC_Buster.

Per serving: 749 Calories (kcal); 51g Total Fat; (60% calories from fat); 25g Protein; 49g Carbohydrate; 263mg Cholesterol; 2438mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; ½ Vegetable; 1 Fruit; 9½ Fat; 2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW # CP0026 Converted by MM_Buster v2.0n.

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