Recipe - Macadamia Nut Crusted Shrimp W Green Apple And Coconut Slaw

SLAW
1 Fresh coconut, shell
removed*
1 pound Granny Smith apples, halved
and cored
1 small Red bell pepper, julienned
1 teaspoon Cumin seeds, toasted, finely
ground
2 tablespoon Fresh lemon juice
1 bn Cilantro, coarsely chopped
2 Jalapeno peppers, seeded and
chopped
2 Cloves garlic, finely
chopped
1 tablespoon Salad oil
Salt and pepper, to taste

SHRIMP
12 lg Shrimp, (about 1 pound)
Salt and pepper, to taste
2 cup Macadamia nuts, lightly
toasted
2 tablespoon Flour
2 tablespoon Clarified butter
1 tablespoon Extravirgin olive oil

*(or Three fourths cup shredded coconut, preferably unsweetened)

1. To prepare the slaw: Shred the coconut and apples. Combine in a bowl
with the red pepper.

2. Add 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 until roughly chopped. Coat shrimp with nut
mixture.

5. Heat a heavy skillet on low heat. Add clarified butter and oil; melt and
combine. Turn up the heat to mediumlow. Sear shrimp, turning once, until
golden and cooked through. (Do not let the pan get too hot as the nuts burn
easily.)

6. Serve the shrimp over the coconut slaw.

From Chef Jeffrey O'Brien, Head Chef at the Washington State Convention
and Trade Center, Seattle, Washington.

MC formatted 3/29/97 by MsRooby@sprintmail.com

Recipe by: Seattle Times 3/26/97 Posted to MCRecipe Digest V1 #546 by
Rooby MsRooby@sprintmail.com on Apr 03, 1997