Title: Jumbo Shrimp with Sugar Cane Logs And Mango Sauce
Categories: Clprime2
Yield: 1 servings

2 tb Unsalted butter
2 Shallots sliced thin
1 tb Fresh garlic; chopped
1 tb Fresh ginger; chopped
1 /2 stalks lemon grass
1 c Chicken stock
1 1/2 tb Raspberry vinegar
1/2 lg Mango; peeled and chopped
2 tb 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 tb Butter
1 tb Vegetable oil

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.

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; 1/2 Vegetable; 1 Fruit; 9
1/2 Fat; 2 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW # CP0026

Converted by MM_Buster v2.0n.