Sugar Cane-speared Gulf Shrimp with Tamarind–Orange Honey Glaze
Marinated sugar cane strips become skewers for plump shrimp, which is served over a delicious slaw. The accompanying sauce and glaze carry curry and tamarind flavors, bringing in Asian influence. The slaw, which includes jicama, chayote squash, peppers, and pineapple juice, could appear with other grilled foods.
Ingredients
- Shrimp
- Gulf shrimp - 8, (under 15-per-pound size)
- Sugar Cane - one, 8-inch strip
- Spiced Rum - 1 ounce (2 tablespoons)
- Coconut Milk - 2 ounces (1⁄4 cup)
- Pineapple Juice - 3 ounces (6 tablespoons)
- Slaw
- Jicama - 1 small, peeled and julienned
- Chayote Squash - 1, julienned
- Yellow Bell Pepper - 1⁄2, julienned
- Red Bell Pepper - 1⁄2, julienned
- Green Bell Pepper - 1⁄2, julienned
- Chipotle Pepper Oil - 1⁄4 teaspoon (or smoked, dried jalapeno pepper)
- Pineapple Juice - 1 tablespoon
- Juice of 1⁄2 lime
- Fresh Cilantro - 1 teaspoon, chopped
- Salt and pepper to taste
- Sauce
- Sesame Oil - 1 teaspoon
- Olive Oil - 1 teaspoon
- Shallot - 1, peeled and diced
- Garlic Clove - 1, peeled and diced
- Shrimp Shells - 8
- Fresh Ginger - 1 teaspoon, chopped, unpeeled
- Madras Curry Powder - 2 teaspoons
- White port wine - 1 cup
- Unsweetened coconut milk - one, 14-ounce can
- Heavy Cream - 2 cups
- Salt and pepper to taste
- Thai Curry Paste - 1⁄4 teaspoon
- Glaze
- Tamarind paste - 1 teaspoon
- Orange Honey - 2 teaspoons
- Orange Marmalade - 3 teaspoons
- Scotch Bonnet (habañero) Chile - 1 pinch, chopped
- Garnishes
- Plantain - 1
- Butter - 2 tablespoons
- Coconut Flakes - 1⁄4 cup, roasted
- Cilantro Leaves - 4 tablespoons
Instructions
To prepare the shrimp: Peel the shrimp, reserving the shells for the sauce. Devein and wash the shrimp in cold water. Set aside.
Cut the sugar cane into 8-inch strips. In a medium mixing bowl combine the rum, coconut milk, and pineapple juice. Add the sugar cane to the mixing bowl. Let the sugar cane marinate while preparing the slaw, sauce, and glaze.
To prepare the slaw: In a medium mixing bowl toss together the jicama, chayote squash, and peppers. Add the chipotle pepper oil, pineapple juice, fresh lime juice, and cilantro. Season to taste with salt and pepper. Combine well and set aside to marinate at room temperature.
To prepare the sauce: In a medium saucepan heat the sesame and olive oils over medium heat. Add the chopped shallot and garlic and saute 3 to 4 minutes or until softened. Add the shrimp shells, ginger, and curry powder to the saucepan, and stir well. Raise the heat to medium-high, add the port wine, and bring to a simmer. Simmer this mixture for about 2 to 3 minutes. Add the unsweetened coconut milk. Stir in the heavy cream and add the Thai curry paste. Reduce the heat to low and cook at a slow simmer for about 10 minutes or until the sauce is reduced by half. Season with salt and pepper. Strain the sauce through a fine mesh strainer and keep warm over very low heat until ready to use.
To make the glaze: In the top of a double boiler over simmering water combine the tamarind paste, orange honey, orange marmalade, and Scotch bonnet pepper. Warm just until the ingredients are combined. Set aside at room temperature until ready to use.
To cook the shrimp: Preheat the oven to 350 F. Remove the sugar cane from the marinade and, using the sugarcane as a skewer, spear one shrimp on each piece of sugarcane. Season the shrimp with salt and pepper. In a large sauté pan or skillet heat the chipotle and olive oils over medium-high heat. Sear the shrimp in the hot skillet about 30 seconds per side or until they just begin to stiffen. Be careful not to overcook (the shrimp will cook some more in the oven). Remove the shrimp from the skillet, brush with the glaze, and place in a medium roasting pan. Roast the shrimp in the preheated oven for 5 minutes. Remove from the oven.
To assemble the dish: Peel and slice the plantain. In a medium skillet melt the butter over medium-high heat and add the slices of plantain. Sauté the plantain until lightly browned. Remove from the pan and set aside.
Divide the slaw between 4 plates, placing in the center of each plate. Top the slaw with 2 pieces of sugar caned shrimp per dish. Drizzle the curry sauce around the plate. Garnish with roasted coconut flakes, cilantro leaves, and crisp slices of plantain.
