Macadamia Nut Crusted Shrimp W/ Green Apple and Coconut Slaw
- ------------------------------------SLAW------------------------------------
- 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
-----------------------------------SHRIMP-----------------------------------
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
*(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 on Apr 03, 1997
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
*(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
