– (Salt and freshly ground black pepper to taste)
– (Blanched leeks)
– 2 tablespoon butter (unsalted )
– 1 tablespoon butter
– 1 tablespoon garlic (fresh chopped)
– 1 tablespoon ginger (fresh chopped)
– 2 shallot ( sliced thin)
– 1 cup chicken stock
– 1 /2 lemon (stalks grass)
– 1/2 mango (lg peeled and chopped)
– 1 1/2 tablespoon raspberry ( vinegar)
– 16 shrimp (jumbo )
– 2 tablespoon sugar
– 5 sugar (logs of cane; cut into 4 to 6 inch sections and halved)
– 1 tablespoon vegetable oil


In a medium-size saute pan over medium-high heat, melt the butter and sweat the shallots, garlic, ginger, and lemon grass. Saute 1 to 2 minutes stirring constantly. Add the chicken stock, vinegar, mango, and sugar. Bring to a boil and reduce to 1/2 the original volume. Transfer the mixture to a blender and puree. Strain the mango puree over a sauce pot through a fine sieve. Season with salt and freshly ground pepper to taste. Assemble the shrimp in between 2 pieces of sugar cane and tie the logs sandwiching the shrimp with blanched leeks. Saute‚ the shrimp in a large saute‚ pan with 1 tablespoon butter and vegetable oil. Cook for about 4 minutes or until the shrimp are pink. Transfer the shrimp and sugar cane logs to paper towels to drain. To plate the dish, place 2 sugar cane logs on a plate and circle with the mango sauce.