Recipes for the Web

Barrington Software Incorporated

GLAZED MAYA SHRIMP WITH CARROT-GINGER SAUCE

NYT 02/21/01

Adapted from Aquagrill

3/4 cup honey

1/2 teaspoon ground coriander

1/2 piece star anise

1/4 teaspoon ground cumin

1/4 teaspoon ground cloves

1/2 stick cinnamon

3 tablespoons lemon juice

1 1/2 teaspoons grated fresh ginger

1/2 teaspoon minced garlic

3 1/2 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

1/2 cup cooked cranberry or other beans

1/2 cup blanched, chopped bok choy

1/2 cup peeled, diced jicama.

1. In a small saucepan, combine honey, coriander, star anise, cumin, cloves, cinnamon, 1

tablespoon lemon juice, ginger, garlic, 1 1/2 tablespoons cilantro, vinegar, ketchup and soy sauce.

Bring to a simmer, and reduce until syrupy, about 25 minutes.

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.

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.

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. Yield: 4 servings.