Macadamia Nut Crusted Coconut Shrimp Recipes

MACADAMIA NUT CRUSTED MAHI MAHI

Steps:

• Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
• Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
• Remove from the oven and allow to stand 10 minutes before serving.

SHRIMP MACADAMIA

Steps:

• Mash potatoes adding enough milk and butter to make a smooth mixture. Season with salt and pepper and set aside. Coat the shrimp in cold clarified butter and toss them in the chopped nuts. Heat clarified butter in a frying pan. Add the garlic clove and fry gently for 2 minutes. Drop in the coated shrimps. Remove the garlic and cook the shrimp 2 minutes on each side. After 4 minutes add the sherry and flame. Stir in the fresh butter and drizzle in the lemon juice. Pipe the creamed potatoes around the rim of the scallop shells and pour the shrimp into the center of the shells. Garnish each with a sprig of parsley and a dusting of paprika.

MACADAMIA NUT CRUST

Steps:

• In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
• Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.

MACADAMIA COCONUT SHRIMP

Steps:

• For the dipping sauce: Stir the marmalade, mustard and hot sauce together. Refrigerate until ready to serve.
• For the shrimp: Combine the flour, paprika, Cajun seasoning, 2 teaspoons salt and 1/4 teaspoon pepper in a shallow bowl. Place the egg whites in another shallow bowl and whisk until frothy. Combine the panko, coconut and ground macadamias in a third shallow bowl.
• Fill a wide, shallow pot with about 1 inch of oil. Heat over medium-high heat until the oil registers 350 degrees F on a deep-frying thermometer. Line a plate with paper towels.
• Meanwhile, toss the shrimp in the seasoned flour to coat. Working with a few shrimp at a time, shake off the excess flour and dip in the egg whites to coat.
• Let the excess egg white drip off, then toss in the coconut mixture, pressing with your fingertips to get as much coating to adhere as possible.
• Add half of the shrimp to the oil and fry until golden brown and just cooked through, about 2 minutes per side; transfer to the lined plate to drain. Return the oil to 350 degrees F and repeat with the remaining shrimp.
• Arrange the shrimp and dipping sauce on a serving platter and serve warm.

COCONUT MACADAMIA ENCRUSTED HALIBUT

Steps:

• pre-heat oven to 425.
• combine coconut milk and 1/4 cup of honey in a baking dish.
• marinate halibut in the mixture for 30 minutes or longer.
• in the mean time, place macadamia nuts in food processor until finely crushed.
• combine bread crumbs, macadamia nuts and coconut shavings on a large plate or platter.
• roll halibut steaks in bread crumb mixture, and transfer to a greased baking dish or cookie sheet.
• combine remaining honey and butter in a small bowl and microwave for 30 seconds (or until liquid).
• drizzle over halibut.
• bake for 15 minutes uncovered, or until cooked through.

SHRIMP WITH MACADAMIA NUT CRUST

Steps:

• Butterfly the shrimp by deeply cutting down fro the top of the head to the tail leaving on the tail.
• You want to remove the vein.
• Season the shrimp with the salt and pepper.
• Combine the nuts and flour and coat the shrimp well in the mixture.
• Heat the butter and oil on a low flame in a skillet only until they are melted together, then bring the flame up to medium.
• Sear the shrimp, turning only once.
• You want them to be a golden brown on each side.
• Be careful not to let them get too brown.
• The nuts burn easily.
• This will go very quickly.

MACADAMIA-CRUSTED MAHI MAHI WITH COCONUT "BEURRE BLANC"

Steps:

• In a small saucepan, combine the orange juice, shallot, ginger and garlic. Bring to a boil over medium-high heat. Cook for 3 minutes. Stir in the coconut milk, sugar, salt and pepper. Simmer, stirring occasionally until mixture is reduced by half, about 20 minutes. Remove from the heat and whisk in butter., Pat fish dry; place on a parchment-lined baking sheet. Sprinkle with salt and pepper. , In a small bowl, combine the orange zest, juice, ginger, garlic powder and cumin. Spoon over fish. Let stand for 10 minutes. Combine the bread crumbs, nuts and oil; mound onto each fillet., Bake, uncovered, at 425° for 14-16 minutes or until fish just turns opaque and crumb mixture is golden brown. Cover loosely with foil if crust browns too quickly. Serve with sauce.