Kona Coast Shrimp
Recipe By: THE GALLOPING GOURMET with Graham Kerr
Serving Size: 4
Categories: Shellfish, Seafood
2 small coconuts; cut in half, and milk reserved
Clarified butter; as needed
1 small garlic clove
1 pound prawns
Salt; to taste
Freshly-ground black pepper; to taste
3/4 cup finely-chopped onion
1 tablespoon soy sauce
Coconut fat from surface of coconut milk; (abt 1 oz)
3/4 cup cooled Coconut Stock; (see below)
1 1/2 teaspoons arrowroot; dissolved in
2 tablespoon water
~~ Coconut Stock ~~
4 ounces fresh coconut
2 cups boiling water
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 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.
This recipe yields 4 servings.
Comments: An interesting dish served at the Fisherman's Wharf,
Honolulu, Hawaii.
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