Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
1 1/2 tb Minced parsley
2 ts Minced fresh tarragon
2 ts Minced fresh basil
1 ds Salt
1 ds Ground red pepper
12 lg Shrimp, shelled and cleaned
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 sauté skewers until shrimp is
done. Cut tofu into 8 cubes. Broil or sauté 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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