GLAZED MAYA SHRIMP WITH CARROT-GINGER SAUCE

Glazed Maya Shrimp With Carrot-Ginger Sauce image

Provided by Eric Asimov

Time 1h

Yield 4 servings

Number Of Ingredients 21

Ingredients

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

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 3 grams, Carbohydrate 72 grams, Fat 4 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 644 milligrams, Sugar 60 grams, TransFat 0 grams