JUMBO SHRIMP WITH SUGAR CANE LOGS AND MANGO SAUCE

Jumbo Shrimp with Sugar Cane Logs and Mango Sauce image

Provided by Food Network

Number Of Ingredients 15

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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

Steps:

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.