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Old 03-15-2006, 12:50 PM   #11
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Coconut shrimp are too rich for me unless I only eat a small amount. I can't enjoy a meal size portion.
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Old 03-15-2006, 12:56 PM   #12
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I couldn't see any coconut at all in the coating...maybe it was pulverized. But the coconut taste was so strong I found it sickening. I wondered if they had dipped it in that coconut cream they use for mixing drinks.
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Old 03-15-2006, 12:58 PM   #13
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I think this recipe is courtesy of Sam Choy.


Coconut & Macadamia Nut Crusted Shrimp

• 1/4 cup all-purpose flour
• 1 pound cleaned and deveined shrimp
• 1/2 cup coconut milk
• 1/4 cup shredded coconut
• 1/4 cup crushed macadamia nuts
• 3 Tbsp. macadamia nut oil
• 1 fresh lime to use as garnish
• 1 fresh orange to use as garnish
• 1 bunch fresh cilantro to use as garnish

Preheat oven to 400 degrees fahrenheit. Lightly coat a baking dish with macadamia nut oil. Place flour, coconut milk, coconut and crushed macadamia nuts in 4 separate small bowls. Dredge shrimp first in flour, then dip into coconut milk. Roll in shredded coconut, then in crushed macadamia nuts. Place in baking dish and bake for 10 to 15 minutes, or until shrimp is cooked through. Garnish with wedges of lime,orange and fresh cilantro. Serve shrimp while still hot.
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Old 03-15-2006, 01:06 PM   #14
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Quote:
Originally Posted by ironchef
I think this recipe is courtesy of Sam Choy.



Coconut & Macadamia Nut Crusted Shrimp

1/4 cup all-purpose flour
1 pound cleaned and deveined shrimp
1/2 cup coconut milk
1/4 cup shredded coconut
1/4 cup crushed macadamia nuts
3 Tbsp. macadamia nut oil
1 fresh lime to use as garnish
1 fresh orange to use as garnish
1 bunch fresh cilantro to use as garnish

Preheat oven to 400 degrees fahrenheit. Lightly coat a baking dish with macadamia nut oil. Place flour, coconut milk, coconut and crushed macadamia nuts in 4 separate small bowls. Dredge shrimp first in flour, then dip into coconut milk. Roll in shredded coconut, then in crushed macadamia nuts. Place in baking dish and bake for 10 to 15 minutes, or until shrimp is cooked through. Garnish with wedges of lime,orange and fresh cilantro. Serve shrimp while still hot.
This looks like heaven on a plate. Thank you IC. Can I find macadamia nut oil at a local market? TIA
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Old 03-15-2006, 01:08 PM   #15
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The Red Lobster copycat recipe coats the shrimp in pina colada drink mix.
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Old 03-15-2006, 01:09 PM   #16
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Not sure...I've only see it carried at a few places in the LA area. Cost Plus has it sometimes. It's probably not that necessary since Mac Nut oil doesn't usually have THAT strong of a flavor. Since the shrimp already has them in it, you could just use regular oil, butter, or non-stick cooking spray instead.
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Old 03-15-2006, 01:27 PM   #17
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Quote:
Originally Posted by ironchef
Not sure...I've only see it carried at a few places in the LA area. Cost Plus has it sometimes. It's probably not that necessary since Mac Nut oil doesn't usually have THAT strong of a flavor. Since the shrimp already has them in it, you could just use regular oil, butter, or non-stick cooking spray instead.
Thank you IC. I'm in the L.A. area, and will look around. Sounds like something I would like to try.
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