Recipe courtesy of Graham Kerr

Kona Coast Shrimp

An interesting dish served at the Fisherman's Wharf, Honolulu
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  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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

  1. 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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