| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Seafood, Seattle tim |
4 |
Servings |
INGREDIENTS
| 1 |
|
Fresh coconut, shell |
|
|
removed* |
| 1 |
lb |
Granny Smith apples, halved |
|
|
and cored |
| 1 |
|
Red bell pepper, julienned |
| 1 |
t |
Cumin seeds, toasted finely |
|
|
ground |
| 2 |
T |
Fresh lemon juice |
| 1 |
|
Cilantro, coarsely chopped |
| 2 |
|
Jalapeno peppers, seeded and |
|
|
chopped |
| 2 |
|
Cloves garlic, finely |
|
|
chopped |
| 1 |
T |
Salad oil |
|
|
Salt and pepper, to taste |
| 12 |
|
Shrimp, about 1 pound |
|
|
Salt and pepper, to taste |
| 2 |
c |
Macadamia nuts, lightly |
|
|
toasted |
| 2 |
T |
Flour |
| 2 |
T |
Clarified butter |
| 1 |
T |
Extra-virgin olive oil |
INSTRUCTIONS
(or 3/4 cup shredded coconut, preferably unsweetened) To prepare the
slaw: Shred the coconut and apples. Combine in a bowl with the red
pepper. Add the cumin, lemon juice, cilantro, jalapeno peppers,
garlic, oil, salt and pepper. Toss well. To prepare the shrimp: Shell,
then butterfly the shrimp open by making a deep cut on the top from
head to tail; remove the vein. Season shrimp with salt and pepper.
Grind nuts and flour until roughly chopped. Coat shrimp with nut
mixture. Heat a heavy skillet on low heat. Add clarified butter and
oil; melt and combine. Turn up the heat to medium-low. Sear shrimp,
turning once, until golden and cooked through. (Do not let the pan get
too hot as the nuts burn easily.) Serve the shrimp over the coconut
slaw. From Chef Jeffrey O'Brien, Head Chef at the Washington State
Convention and Trade Center, Seattle, Washington. MC formatted 3/29/97
by MsRooby@sprintmail.com Recipe by: Seattle Times 3/26/97 Posted to
MC-Recipe Digest V1 #546 by Rooby <MsRooby@sprintmail.com> on Apr 03,
1997
A Message from our Provider:
“The ultimate success story begins with finding God”