The Saint Hotel - Sugarcane glazed shrimp

Sugarcane Glazed Shrimp Salad

  • 1 dozen U 10 shrimp peeled and de-veined
  • 2 tbsp cane syrup
  • 2 tbsp rice wine vinegar
  • 1 tbsp olive oil
  • 1 tsp shallot – fine diced
  • Mixed greens (lolla rossa, red oak, all washed)
  • Radishes shaved
  • Pecans
  • Cilantro
  • Mint
  • Green onions

For Vinaigrette:

Combine can syrup, rice wine vinegar, olive oil and shallots.

Add salt to taste.

For Shrimp:

Season salt, pepper and creole spice

Sear shrimp on both sides in heated skillet.

Add 2 tbsp cane syrup, 1 tbsp rice wine vinegar, and a dash of hot sauce.

Reduce sauce to a glaze and then add 1 tsp butter

For Pecans:

Roast pecans in oven at 350 degree heat.

Take out and let cool.

In a sauce pan melt enough butter to coat pecans. Add hot sauce, salt, sugar and creole spice. This can be done all to taste.

Next toss pecans in butter mixture and let cool.