Any great Hawaiian shrimp recipes out there?!
Any great Hawaiian shrimp recipes out there?
Answers:
Hawaiian Shrimp
INGREDIENTS
2 pounds medium shrimp, peeled and deveined
2 (20 ounce) cans pineapple chunks, juice reserved
1/2 pound bacon slices, cut into 2 inch pieces
2 large red bell peppers, chopped
1/2 pound fresh mushrooms, stems removed
2 cups cherry tomatoes
1 cup sweet and sour sauce
skewers
DIRECTIONS
Preheat grill for high heat.
Thread shrimp, pineapple, bacon, red bell peppers, mushroom caps, and cherry tomatoes on skewers, alternating ingredients. Place in a shallow baking dish. In a small bowl, mix sweet and sour sauce with reserved pineapple juice. Reserve a small amount for basting. Pour remaining sauce over skewers.
Lightly oil grill grate. Cook kabobs on preheated grill for 6 to 8 minutes, or until opaque, basting often with reserved sauce.
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Hawaiian Shrimp
INGREDIENTS
* 2 pounds medium shrimp, peeled and deveined
* 2 (20 ounce) cans pineapple chunks, juice reserved
* 1/2 pound bacon slices, cut into 2 inch pieces
* 2 large red bell peppers, chopped
* 1/2 pound fresh mushrooms, stems removed
* 2 cups cherry tomatoes
* 1 cup sweet and sour sauce
* skewers
DIRECTIONS
1. Preheat grill for high heat.
2. Thread shrimp, pineapple, bacon, red bell peppers, mushroom caps, and cherry tomatoes on skewers, alternating ingredients. Place in a shallow baking dish. In a small bowl, mix sweet and sour sauce with reserved pineapple juice. Reserve a small amount for basting. Pour remaining sauce over skewers.
3. Lightly oil grill grate. Cook kabobs on preheated grill for 6 to 8 minutes, or until opaque, basting often with reserved sauce.
Look for a shrimp louis salad recipe. Best at the Santa Cruz (Calif.) boardwalk! ~
Hawaiian Coconut Shrimp:
42 min 30 min prep
4 servings
10-12 appetizers
oil (for frying)
SHRIMP
1 1/2 lbs large shrimp
3/4 cup self-rising flour (OR 3/4 cups all-purpose flour, 3/4 tsp baking powder and 1/4 tsp salt)
2-4 tablespoons club soda
1/2 cup flaked coconut
1/4 cup all-purpose flour
HONEY MUSTARD SAUCE
1/3 cup Dijon mustard
1/3 cup sour cream
1/3 cup honey
1 teaspoon cream-style prepared horseradish
1/8 teaspoon ground cinnamon or nutmeg (optional)
1. SAUCE: mix together all ingredients and set aside.
2. SHRIMP: Peel and devein shrimp, leaving the tails on.
3. Rinse and drain.
4. In Bowl 1, place 1/4 cup all-purpose flour.
5. In Bowl 2, mix 1/2 cup self-rising flour with club soda to form a batter.
6. In Bowl 3, place flaked coconut.
7. Holding each shrimp by the tail, dip in flour to cover, then in batter, and lastly in coconut.
8. Place each shrimp on waxed paper, repeating process until all shrimp are battered and covered in coconut.
9. At this point you can cover and refrigerate for several hours if you like, making it a quick-cook dinner later that day or the next day.
10. In hot oil, deep fry several shrimp for about 1-2 minutes until coconut is lightly golden brown.
11. Drain on paper towels.
12. Repeat process until all shrimp are cooked.
13. Serve with Honey Mustard Sauce.
14. Note: Spicy cocktail (tomato-based) sauce is not good with these shrimp.