Cooking Index - Cooking Recipes & IdeasKona Coast Shrimp Recipe - Cooking Index

Kona Coast Shrimp

An interesting dish served at the Fisherman's Wharf, Honolulu, Hawaii.

Type: Fish, Shellfish
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozCoconuts - cut in half, (small)
  And milk reserved
  Clarified butter - as needed
1   Garlic clove (small)
1 lb 454g / 16ozPrawns
  Salt - to taste
  Freshly-ground black pepper - to taste
3/4 cup 46g / 1.6ozFinely-chopped onion
1 tablespoon 15mlSoy sauce
  Coconut fat from surface of coconut milk - (abt 1 oz)
3/4 cup 177mlCooled Coconut Stock - (see below)
1 1/2 teaspoons 7.5mlArrowroot - dissolved in
2 tablespoons 30mlWater
  Coconut Stock
4 oz 113gFresh coconut
2 cups 474mlBoiling water

Recipe Instructions

With a melon baller, scrape thin slices of coconut from shells until only 1/4-inch rim remains. Use flesh to make coconut stock as described below. Trim ends of shells so they stand on end.

Preheat broiler. Warm scraped coconut shells in oven. Heat clarified butter in pan. Add garlic, then shrimp. Season with salt and pepper and cook for 3 minutes. Add onion and cook 2 minutes more.

Pour off excess butter from pan and add soy sauce. Stir in coconut fat. When melted, add stock and bring to a boil. Add dissolved arrowroot to pan to thicken sauce. Remove from heat and fill warmed coconut shells. Decorate shrimp with remaining coconut shavings and broil for 1 1/2 minutes. Serve immediately.

Coconut Stock: Place coconut shavings in bowl and pour water on top. Cover and set aside for 30 minutes. Strain through cheesecloth and cool. Skim coconut fat and reserve.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0151) - from the - TV FOOD NETWORK

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