Glazed Thai Shrimp with Cilantro Cream
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.
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
Method
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.
