Glazed Maya Shrimp With Carrot-Ginger Sauce
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
315 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 72 grams carbohydrates; 3 grams dietary fiber; 60 grams sugars; 4 grams protein; 623 milligrams sodium
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, 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.
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