An interesting dish served at the Fisherman's Wharf, Honolulu
Recipe courtesy of Graham Kerr
Save Recipe Print
Yield:
4 servings

Ingredients

COCONUT STOCK

Directions

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 in recipe 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.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Shrimp Gumbo

Recipe courtesy of Alton Brown

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Shrimp and Sausage Jambalaya

Recipe courtesy of Amelia Durand

Gina's Shrimp Scampi with Angel Hair Pasta

Recipe courtesy of The Neelys

Shrimp and Scallop Scampi with Linguine

Recipe courtesy of Food Network Kitchen

Kona Coffee BBQ Shrimp and Coconut Grits

Recipe courtesy of Holly Shimizu

Kona Coffee Kebabs

Recipe courtesy of Lianne Magness|Bill Magness

Kona Coffee-tini

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword