Recipe Database
Sugar Cane Shrimp with Crudités, Watermelon and Romaine Lettuce
Sugar Cane Shrimp with Crudités, Watermelon and Romaine Lettuce
Serves: 4 appetizer servings

1 stalk fresh sugar cane, about 1 foot long or four 4- to 6-inch-long skewers One 3 inch-thick seedless watermelon slice
2 limes: 2 juiced, 1 zest finely grated
2 1/2 tablespoons extra-virgin olive oil DBK Zesty Seafood Spice
1/2 Daikon radish
1/2 seedless cucumber
1 large watermelon radish or 8 French breakfast radishes
2 hearts Romaine lettuce
3 sprigs cilantro, leaves only
2 sprigs mint, leaves only and finely sliced Salt and freshly ground pepper 20 large shrimp, peeled, tails left intact, deveined

1. Using a large chef’s knife or cleaver, cut one 4- to 6-inch long stick from the center of the sugar cane. Stand the stick on end. Using a serrated knife, carefully cut straight down on four sides of the cylinder, peeling away the outer layer of skin, forming a rectangle. Cut the rectangle lengthwise into 3 slices, about 1/4-inch thick. Cut each slice into 3 skewers. Trim one end of each skewer to a v-shaped point. (You will have more skewers than you will need for the recipe. Wrap the unused skewers in damp paper towels and put into a covered container. They can be kept in the refrigerator for up to 1 week.). 2. Cut and discard the watermelon rind. Cut the watermelon into four 2- by 5- by 1 1/2-inch thick rectangles. Season the watermelon rectangles with the juice of 1/2 lime, lime zest and 1/2 tablespoon olive oil; season to taste with DBK Zesty Seafood Spice. 3. Peel and trim the Daikon radish, cucumber, and watermelon radish. Thinly slice the vegetables, preferably on a mandolin, and julienne. Toss the vegetables with the romaine lettuce, half of the cilantro leaves, mint leaves, remaining juice of 1 1/2 limes and 1 tablespoon olive oil; season to taste with salt and pepper. 4. Season the shrimp with salt and 2 teaspoons DBK Zesty Seafood Spice and skewer 5 shrimp onto each sugar cane. Warm the remaining 1 tablespoon olive oil in a DBK 8” Sauté Pan over high heat. Add the shrimp and cook for 2 minutes on each side. To Serve: Put the watermelon rectangles in the center of a large platter. Arrange the vegetables on top of the watermelon. Stick the skewers upright in the watermelon and scatter the remaining cilantro leaves around. Serve immediately.

Daniel Boulud Kitchen MwS