Ingredients
- ¾ cup honey
- ½ teaspoon ground coriander
- ½ piece star anise
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cloves
- ½ stick cinnamon
- 3 tablespoons lemon juice
- 1 ½ teaspoons grated fresh ginger
- ½ teaspoon minced garlic
- 3 ½ packed tablespoons fresh cilantro
- 2 tablespoons rice wine vinegar
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 2 cups fresh carrot juice
- 1 tablespoon ginger juice
- Salt and freshly ground black pepper
- Extra virgin olive oil
- 8 jumbo Maya shrimp, peeled and deveined
- ½ cup cooked cranberry or other beans
- ½ cup blanched, chopped bok choy
- ½ cup peeled, diced jicama
- Nutritional Information
Nutritional analysis per serving (4 servings)
334 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 71 grams carbohydrates; 3 grams dietary fiber; 59 grams sugars; 2 grams protein; 386 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- In a small saucepan, combine honey, coriander, star anise, cumin, cloves, cinnamon, 1 tablespoon lemon juice, ginger, garlic, 1 1/2 tablespoons cilantro, vinegar, ketchup and soy sauce. Bring to a simmer, and reduce until syrupy, about 25 minutes.
- 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.
- 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.
- 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.
1 hour
Dining and Cooking