Macadamia nut crusted shrimp w/ green apple and coconut slaw
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fresh coconut, shell removed* | |
| 1 | pounds | Granny Smith apples, halved and cored |
| 1 | small | Red bell pepper, julienned |
| 1 | teaspoon | Cumin seeds, toasted, finely ground |
| 2 | tablespoons | Fresh lemon juice |
| 1 | bunch | Cilantro, coarsely chopped |
| 2 | Jalapeno peppers, seeded and chopped | |
| 2 | Cloves garlic, finely chopped | |
| 1 | tablespoon | Salad oil |
| Salt and pepper, to taste | ||
| 12 | larges | Shrimp, (about 1 pound) |
| Salt and pepper, to taste | ||
| 2 | cups | Macadamia nuts, lightly toasted |
| 2 | tablespoons | Flour |
| 2 | tablespoons | Clarified butter |
| 1 | tablespoon | Extra-virgin olive oil |
Directions
SLAW
SHRIMP
*(or ¾ 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@...
Recipe by: Seattle Times 3/26/97 Posted to MC-Recipe Digest V1 #546 by Rooby <MsRooby@...> on Apr 03, 1997