Kona Coast Shrimp

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

Yield:
4 servings
Ingredients
  • 2 small coconuts, cut in half, milk reserved
  • Clarified butter
  • 1 small clove garlic
  • 1 pound prawns
  • Salt, to taste
  • Pepper, to taste
  • 3/4 cup onion, finely chopped
  • 1 tablespoon soy sauce
  • Coconut fat, from surface of coconut milk, about 1-ounce
  • 3/4 cup cooled Coconut Stock, recipe follows
  • 1 1/2 teaspoons arrowroot dissolved in 2 tablespoons water
  • COCONUT STOCK
  • 4 ounces fresh coconut
  • 2 cups boiling water
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.


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