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Ингредиенты
- 1 x Fresh coconut, shell removed*
- 1 lb Granny Smith apples, halved and cored
- 1 sm Red bell pepper, julienned
- 1 tsp Cumin seeds, toasted, finely grnd
- 2 Tbsp. Fresh lemon juice
- 1 bn Cilantro, coarsely minced
- 2 x Jalapeno peppers, seeded and minced
- 2 x Cloves garlic, finely minced
- 1 Tbsp. Salad oil Salt and pepper, to taste
- 12 lrg Shrimp, (about 1 lb.) Salt and pepper, to taste
- 2 c. Macadamia nuts, lightly toasted
- 2 Tbsp. Flour
- 2 Tbsp. Clarified butter
- 1 Tbsp. Extra-virgin extra virgin olive oil
Инструкции
- *(Or possibly 3/4 c. shredded coconut, preferably unsweetened)
- 1. To prepare the slaw: Shred the coconut and apples. Combine in a bowl with the red pepper.
- 2. Add in the cumin, lemon juice, cilantro, jalapeno peppers, garlic, oil, salt and pepper. Toss well.
- 3. To prepare the shrimp: Shell, then butterfly the shrimp open by making a deep cut on the top from head to tail; remove the vein. Season shrimp with salt and pepper.
- 4. Grind nuts and flour till roughly minced. Coat shrimp with nut mix.
- 5. Heat a heavy skillet on low heat. Add in clarified butter and oil; heat and combine. Turn up the heat to medium-low. Sear shrimp, turning once, till golden brown and cooked through. (Don't let the pan get too warm as the nuts burn easily.)
- 6. Serve the shrimp over the coconut slaw. and Trade Center, Seattle, Washington.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 4 servings | |
| Calories 515 | |
| Calories from Fat 364 | 71% |
| Total Fat 42.94g | 54% |
| Saturated Fat 22.07g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 87mg | 4% |
| Potassium 487mg | 14% |
| Total Carbs 30.64g | 8% |
| Dietary Fiber 9.6g | 32% |
| Sugars 15.86g | 11% |
| Protein 8.81g | 14% |
