Wednesday, August 12, 2009

Coconut Shrimp Cakes

Like you all know, I am obsessed with the Food Network and now the magazine. They have this Chairman Challenge in each issue where you have to create a dish with the secret ingredient. Coconut was the ingredient.

What to do with coconut? Only thing I could think of was Coconut Shrimp which my favorite is from Red Lobster because it comes with this yummy Pina Colada Sauce.

Coconut Macaroons which you can’t really make that any better...

Then a light went off in my head.

I’ve been going on a crab cake craving and I thought Coconut Shrimp Cakes!!!

Coconut shrimp cakes &
Spicy Cilantro Colada Sauce

1 Package Coconut - Divided
1/2 Cup Macadamia Nuts
1 Cup Panko Bread Crumbs
1 Shallot Finely Chopped
1 Can Pineapple w/ Juice Reserved - Divided
¼ Cup Yellow Pepper Finely Diced
¼ Cup Red Pepper Finely Diced
2 Small Carrots peeled and chopped in chunks
1 Lime & Zest
1 Can Coconut milk
½ Cup Coconut Cream – Divided in ¼ Cups
¼ in Piece Ginger
14 Med Sized Shrimp (26-30 count per lb.)
1 Egg
2 Slices Fresh Bread Crumbs
½ Cup Greek Yogurt
¼ tsp. Cayenne Pepper
¼ cup Cilantro, plus some sprigs

- Take ½ cup coconut and place in low broil and toast
- Zest lime (put to side) and juice
- In a med size stock pot add lime juice, 1 can coconut milk, ½ cup coconut cream, juice from pineapple, ginger, and a sprig of cilantro
- Place on med/low heat and bring to low simmer
- Add shrimp and simmer; about 6 min. (Shrimp will be bright and pink)
- Drain and set aside to cool reserve ginger and ¼ cup stock
- In food processor take ½ cup of macadamia nuts and chop
- Put half on baking sheet and toast – cool
- Mix Panko with the toasted coconut, and toasted nuts place aside
- In a sauté pan add shallots, cook till soft
- Add peppers, cook till soft
- In a food processor place carrots and half of the reserved ginger chop fine
- Add carrots to pepper mixture, chopped ginger, lime zest, and chopped non toasted nuts
- Take ¼ cup of pineapple and chop very fine, add to veg mixture
- Cook for 5 min. then cool
- In food processor take bread slices and chop
- Mix bread crumbs and one egg to veg mixture
- Take cooled shrimp and place in food processor and chop till med fine
- Add to veg mix
- Place in fridge for at least an hour, make sauce (recipe below)
- Form into patties and place in med/high preheated pan with oil and 1 tsp butter
- Cook 3 min on each side, repeat by adding more butter and oil

Spicy Cilantro Colada Sauce
- Mix yogurt, cilantro, cayenne, ¼ cup pineapple finely chopped, ¼ cup coconut cream, and ¼ cup coconut in food processor
- Chill and serve drizzled on top

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