Recipe courtesy of Brooke Williamson
Baked 'Ulu with Shrimp Head Butter
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1132
- Total Fat
- 93 g
- Saturated Fat
- 57 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 15 g
- Sugar
- 32 g
- Protein
- 8 g
- Cholesterol
- 284 mg
- Sodium
- 1049 mg
'Ulu, or breadfruit, is one of those things that you don’t find on the mainland very often, but something that Hawaiians have a massive appreciation for. Because of that, I try to pay this mild and very starchy fruit the respect it deserves. I find that the shrimp butter is a great way to utilize potential waste of the most flavorful part of the shrimp, while lending much needed richness, fat and flavor to the humble breadfruit.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1132
- Total Fat
- 93 g
- Saturated Fat
- 57 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 15 g
- Sugar
- 32 g
- Protein
- 8 g
- Cholesterol
- 284 mg
- Sodium
- 1049 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F.
- Place the 'ulu on a sheet tray and roast until dried out a bit, about 15 minutes. Place the 'ulu cubes in a large sauté pan.
- Place the garlic in a medium saucepan with the butter, shrimp heads and Calabrian chiles. Sweat over medium-low heat until the garlic is light golden brown, 2 to 3 minutes, then stir in the tomato paste. Strain the shrimp butter and discard the shells.
- Toss the 'ulu with a generous amount of shrimp butter in the large sauté pan over medium-low heat until heated through. Season with salt and pepper. Squeeze the lemon juice over the top and garnish with the lemon zest and chives.
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