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

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