Glazed Thai Shrimp with Cilantro Cream
Ingredients
Thai Glaze
- 1 tablespoon Mazola® Corn Oil
- 5 cloves minced fresh garlic
- 2 shallots, finely minced
- 1-1/2 tablespoons red crushed pepper
- 3/4 cup Crown® Lily White® Corn Syrup
- 1/2 cup cider vinegar
- 1/2 cup apple juice
- 1 lime, zest and juice
- 1/2 teaspoon leaf thyme
- 1 whole bay leaves
- 1/2 teaspoon salt
- 1/2 cup chopped fresh cilantro
- 1 mango, chopped
Cilantro Cream
- 1-8 ounce package softened cream cheese
- 1/2 cup chopped fresh cilantro
- 1 tablespoon black cracked pepper
Shrimp
- 1 tablespoon Mazola® Corn Oil
- 1 pound large shrimp, 26-30 count, peeled, deveined, tails removed
- Generous grinding sea salt & black pepper grinder
- 2 medium cucumbers
PRODUCTS
Instructions
- Heat oil in a medium skillet. Add garlic, shallots and crushed red pepper. Cook 3 to 4 minutes until vegetables are tender and lightly colored.
- Pour in corn syrup, vinegar, apple juice, lime zest, lime juice, thyme and bay leaf. Bring to a boil and cook until sauce is reduced to a thick syrup, about 20 minutes.
- Remove from heat and strain through sieve. Cool. Add cilantro and mango immediately before assembling appetizers or sauce will become runny.
- Combine cream cheese, cilantro and cracked black pepper. Mix well and refrigerate until ready to serve.
- Heat oil in a large skillet. Add shrimp and cook until pink and firm. Season with salt and pepper. Slice cucumbers into 1/4 inch slices.
- To assemble: spread cilantro cream over cucumber slices. Top with 1 shrimp and a spoonful of the Thai glaze.
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