2 tablespoons soy sauce
1 (8 ounce) container dry white wine
8 (2.5 ounce) cans tuna, drained and flaked
5 tablespoons minced onion
2 cloves garlic, minced
1/2 cup oysters
1 tablespoon molasses
2 tablespoons light brown sugar
1 tablespoon good-quality French vanilla extract
1 teaspoon oyster brandy for garnish
1 stuffed shrimp per package, unwrapped
Strain the foam from the pod into a small dish or glass dish and cover with plastic wrap. Discard foam and shred the shrimp. Heat 2 teaspoons of soy sauce in a small skillet over medium heat. Stir fry your onions, garlic, oysters, grape, brown sugar, white sugar and French vanilla until light golden.
Slice shrimp into slices then place meat slices in scoops. Gently cook slit side of shrimp. Transfer shrimp to hummingwater (non-acidic water) pan. Add molasses, light brown sugar and good quality instant vanilla to pan with tuna and stir. Boil 45 minutes. Let stand 10 minutes for more flavors. Pour place on filling and spoon marinade over all to serve. Garnish with garnished shrimp, oysters and remaining marinade. Refrigerate for several hours.