Name: Jumbo Shrimp with Sugar Cane Logs and Mango Sauce
Ingredients: 2 tablespoons unsalted butter; 2 shallots sliced thin; 1 tablespoon fresh garlic, chopped; 1 tablespoon fresh ginger, chopped; 1 /2 stalk lemon grass; 1 cup chicken stock; 1 1/2 tablespoons raspberry vinegar; 1/2 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 1/2 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. Saute the shrimp in a large saute 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Norma Shirley, Norma's Terrace Restaurant, Kingston, Jamaica

Jumbo Shrimp with Sugar Cane Logs and Mango Sauce

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