| 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 |
sm |
Red bell pepper, julienned |
| 1 |
ts |
Cumin seeds, toasted, finely ground |
| 2 |
tb |
Fresh lemon juice |
| 1 |
bn |
Cilantro, coarsely chopped |
| 2 |
|
Jalapeno peppers, seeded and chopped |
| 2 |
|
Cloves garlic, finely chopped |
| 1 |
tb |
Salad oil |
|
|
Salt and pepper, to taste |
| 12 |
lg |
Shrimp, (about 1 pound) |
|
|
Salt and pepper, to taste |
| 2 |
c |
Macadamia nuts, lightly toasted |
| 2 |
tb |
Flour |
| 2 |
tb |
Clarified butter |
| 1 |
tb |
Extra-virgin olive oil |
INSTRUCTIONS
SLAW
SHRIMP
*(or 3/4 cup shredded coconut, preferably unsweetened)
1. To prepare the slaw: Shred the coconut and apples. Combine in a bowl
with the red pepper.
2. Add the cumin, lemon juice, cilantro, jalapeno peppers, garlic, oil,
salt and pepper. Toss well.
3. 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.
4. Grind nuts and flour until roughly chopped. Coat shrimp with nut
mixture.
5. 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.)
6. 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
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