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Macadamia-Crusted Coconut Shrimp

From Canyon Ranch

April 14, 2000
Web posted at: 3:31 p.m. EDT (1931 GMT)

Ingredients:
  • 1/4 cup all-purpose flour
  • 1 pound cleaned and deveined shrimp
  • 1/2 cup coconut milk
  • 1/4 cup crushed macadamia nuts
  • Caramelized pineapple sauce:
    • 1 teaspoon butter
    • 3 tablespoons finely minced onion
    • 1/2 cup diced pineapple
    • 1/4 cup frozen concentrated pineapple juice
    • 1 1/2 tablespoons seasoned rice vinegar
    • 1 teaspoon minced ginger
    • 1 1/2 cups vegetable stock
    • 1 vanilla bean
    • 1/2 teaspoon low-sodium tamari
    • Pinch cayenne pepper

    Preheat oven to 400 degrees Fahrenheit. Lightly coat a baking dish with olive oil.

    Place flour in a small bowl. Dredge shrimp in flour, then dip into coconut milk and roll in crushed macadamia nuts. Place in baking dish and bake for 10 to 15 minutes, or until shrimp is cooked through.

    In a large saute pan, melt butter over low heat. Add onions and cook until transparent. Add pineapple and cook until all ingredients are browned, about 15 to 20 minutes. Add pineapple juice and rice vinegar. Cook sauce for 5 to 10 minutes, or until thick and golden.

    Add ginger and vegetable stock and bring to a boil. Add vanilla bean, tamari sauce and cayenne pepper. Simmer for 15 to 20 minutes. Remove vanilla bean and puree.

    Serve 3 shrimp with 1/4 cup caramelized pineapple sauce.

    Makes 4 servings, each containing approximately:
    • 230 calories
    • 15 grams carbohydrate
    • 12 grams fat
    • 139 milligrams cholesterol
    • 17 grams protein
    • 275 milligrams sodium
    • 1 gram fiber


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