Shrimp Stuffed Mirliton - Crescent City Farmers Market

Recipe for the week of October 16, 1999 Courtesy of Chef Jacques Leonardi of Jacques-Imo's Restaurant

RECIPE
Jacques-Imo's Stir Fried Shrimp with New Orleans Rum
Jacques-Imo's Restaurant
8324 Oak St 70118 861-0886

1 diced red pepper
2 diced jalapeno
2 lb of peeled shrimp
1/4 cup of New Orleans Rum
1/2 cup chicken stock
1/4 cup soy glaze (recipe follows)
1/2 can diced pineapple
2 Tbls of butter
3 Tbls of shredded coconut

Get wok or skillet very hot and add oil to coat pan. Add diced red bell pepper, jalapeno and saute for one minute. Add shrimp, season with seasoning mix (recipe follows) and saute for one minute. Add New Orleans Rum to deglaze the pan. Now add pineapple, soy glaze and chicken stock. Reduce for two minutes and add 2 Tbls of butter. Serve over rive and garnish with shredded coconut.

Seasoning mix:
2 tsp of white pepper
2 tsp of garlic powder
1/2 tsp of dry mustard
1 tsp of salt
1 tsp of black pepper

Soy glaze:
Reduce 1 quart orange juice to half, add 1/2 cup dark soy (make sure to stir continuously because sugar in soy may burn). Stir in 1/4 cup brown sugar, 4 Tbls of oyster sauce, 1 pick of star anise, 1/8 cup rice wine vinegar, 1 tbls of ginger, and thicken with corn starch.

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