Glazed Thai Shrimp with Cilantro Cream
- 30 appetizers
- 2 hr 50 min
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.