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Glazed Thai Shrimp with Cilantro Cream

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  • Difficulty: Advanced
  • Yield: 30 appetizers
  • Prep Time: 0:45
  • Cook Time: 25 minutes

Ingredients

  • Thai Glaze
  • 1 tablespoon corn oil
  • 5 cloves minced fresh garlic
  • 2 shallots, finely minced
  • 1-1/2 tablespoons red crushed pepper
  • 3/4 cup Karo® Light 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 corn oil
  • 1 pound large shrimp, 26-30 count
  • Generous grinding sea salt & black pepper grinder
  • 2 medium cucumbers

Directions

  1. 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.
  2. 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.
  3. Remove from heat and strain through sieve. Cool. Add cilantro and mango immediately before assembling appetizers or sauce will become runny.
  4. Combine cream cheese, cilantro and cracked black pepper. Mix well and refrigerate until ready to serve.
  5. 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:
  1. spread cilantro cream over cucumber slices. Top with 1 shrimp and a spoonful of the Thai glaze.
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print image

Glazed Thai Shrimp with Cilantro Cream

  • Difficulty: Advanced
  • Yield: 30 appetizers
  • Prep Time:  45 minutes
  • Cook Time: 25 minutes

Ingredients

  • Thai Glaze
  • 1 tablespoon corn oil
  • 5 cloves minced fresh garlic
  • 2 shallots finely minced
  • 1-1/2 tablespoons red crushed pepper
  • 3/4 cup Karo® Light 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 corn oil
  • 1 pound large shrimp 26-30 count
  • Generous grinding sea salt & black pepper grinder
  • 2 medium cucumbers

Directions

  • 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.
  • spread cilantro cream over cucumber slices. Top with 1 shrimp and a spoonful of the Thai glaze.