Macadamia Nut Crusted Shrimp With Green Apple and Coconut S

Recipe Ingredients

		Slaw
1		Fresh coconut - shell removed*
1 lb	454g / 16oz	Granny smith apples - halved and cored
1 lb	454g / 16oz	Red bell pepper - julienne (small)
1 teaspoon	5ml	Cumin seeds - toasted, finely ground
2 tablespoons	30ml	Fresh lemon juice
1		Cilantro - coarsely chopped
2		Jalapeno peppers - seeded and chopped
2		Garlic - finely chopped
1 tablespoon	15ml	Salad oil
		Salt and pepper - to taste
		Shrimp
12		Shrimp - (about 1 pound) (large)
		Salt and pepper - to taste
2 cups	474ml	Macadamia nuts - lightly toasted
2 tablespoons	30ml	Flour
2 tablespoons	30ml	Clarified butter
1 tablespoon	15ml	Extra-virgin olive oil

Recipe Instructions

*(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.

Source:
Seattle Times 3/26/97

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