Brooke Williamson’s Baked Ulu with Shrimp Head Butter, as seen on Guy's Ranch Kitchen, season 6.
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
'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.



  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.