Kona Coast Shrimp

Recipe Ingredients

2 lbs	908g / 32oz	Coconuts - cut in half, (small)
		And milk reserved
		Clarified butter - as needed
1		Garlic clove (small)
1 lb	454g / 16oz	Prawns
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	46g / 1.6oz	Finely-chopped onion
1 tablespoon	15ml	Soy sauce
		Coconut fat from surface of coconut milk - (abt 1 oz)
3/4 cup	177ml	Cooled Coconut Stock - (see below)
1 1/2 teaspoons	7.5ml	Arrowroot - dissolved in
2 tablespoons	30ml	Water
		Coconut Stock
4 oz	113g	Fresh coconut
2 cups	474ml	Boiling 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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