Glazed Maya Shrimp With Carrot-Ginger Sauce
Published February 20, 2001
- Total Time
- 1 hour
- Rating
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Ingredients
¾ cup honey
½ teaspoon ground coriander
½ piece star anise
¼ teaspoon ground cumin
¼ teaspoon ground cloves
½ stick cinnamon
3 tablespoons lemon juice
1 ½ teaspoons grated fresh ginger
½ teaspoon minced garlic
3 ½ packed tablespoons fresh cilantro
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon soy sauce
2 cups fresh carrot juice
1 tablespoon ginger juice
Salt and freshly ground black pepper
Extra virgin olive oil
8 jumbo Maya shrimp, peeled and deveined
½ cup cooked cranberry or other beans
½ cup blanched, chopped bok choy
½ cup peeled, diced jicama
Nutritional analysis per serving (4 servings)
72 grams carbs; 16 milligrams cholesterol; 315 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 3 grams fiber; 623 milligrams sodium; 4 grams protein; 60 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, combine honey, coriander, star anise, cumin, cloves, cinnamon, 1 tablespoon lemon juice, ginger, garlic, 1 ½ tablespoons cilantro, vinegar, ketchup and soy sauce. Bring to a simmer, and reduce until syrupy, about 25 minutes.
- Step 2
In a small saucepan, combine carrot and ginger juices and remaining cilantro. Bring to a simmer, and reduce by three-quarters. Remove from heat, strain and season with salt and pepper.
- Step 3
Preheat oven to 350 degrees. Preheat a grill or large skillet. Lightly oil shrimp, and season with salt and pepper. Grill or sear until barely pink, 1 to 2 minutes each side. Transfer to baking sheet, brush with honey glaze. Bake until just firm, about 5 minutes.
- Step 4
Heat 1 tablespoon oil in heavy skillet over medium-high heat. Add beans, bok choy and jicama, and sauté until hot. Stir in remaining lemon juice. Divide among 4 plates. Interlock two shrimp, and place on top. Sauce edge of plate; serve immediately.
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