Glazed Maya Shrimp With Carrot-Ginger Sauce

Name: Glazed Maya Shrimp With Carrot-Ginger Sauce
Total time: 1 h
Yield: 4 servings
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

Recipe from Aquagrill

Adapted by Eric Asimov

Total Time: 1 hour
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 servings

¾cup honey
½teaspoon ground coriander
½piece star anise
¼teaspoon ground cumin
¼teaspoon ground cloves
½stick cinnamon
3tablespoons lemon juice
1½teaspoons grated fresh ginger
½teaspoon minced garlic
3½packed tablespoons fresh cilantro
2tablespoons rice wine vinegar
2tablespoons ketchup
1tablespoon soy sauce
2cups fresh carrot juice
1tablespoon ginger juice
Salt and freshly ground black pepper
Extra virgin olive oil
8jumbo Maya shrimp, peeled and deveined
½cup cooked cranberry or other beans
½cup blanched, chopped bok choy
½cup peeled, diced jicama

Ingredient Substitution Guide

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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, 1½ 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.