Best 2 Kona Coffee Bbq Shrimp And Coconut Grits Recipes

**Tantalize your taste buds with a culinary journey to the tropics with Kona Coffee BBQ Shrimp and Coconut Grits.**

Savor the distinct flavors of Hawaiian Kona coffee, perfectly infused into tender and juicy shrimp, grilled to perfection. Experience the harmonious blend of sweet, smoky, and slightly bitter notes in every succulent bite. Accompanying this delightful shrimp is a creamy and indulgent serving of coconut grits, where aromatic coconut milk merges with the nutty flavor of grits, creating a delectable and satisfying side dish. This exotic fusion of flavors is sure to transport you to the sun-kissed beaches of Hawaii, offering a delightful taste of paradise.

Here are our top 2 tried and tested recipes!

KONA COAST SHRIMP

Kona Coast Shrimp image

An interesting dish served at the Fisherman's Wharf, Honolulu

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 small coconuts, cut in half, milk reserved
Clarified butter
1 small clove garlic
1 pound prawns
Salt, to taste
Pepper, to taste
3/4 cup onion, finely chopped
1 tablespoon soy sauce
Coconut fat, from surface of coconut milk, about 1-ounce
3/4 cup cooled Coconut Stock, recipe follows
1 1/2 teaspoons arrowroot dissolved in 2 tablespoons water
4 ounces fresh coconut
2 cups boiling water

Steps:

With a melon baller, scrape thin slices of coconut from shells until only 1/4-inch rim remains. Use flesh to make coconut stock as described in recipe below. Trim ends of shells so they stand on end.
Preheat broiler. Warm scraped coconut shells in oven. Heat clarified butter in pan. Add garlic, then shrimp. Season with salt and pepper and cook for 3 minutes. Add onion and cook 2 minutes more.
Pour off excess butter from pan and add soy sauce. Stir in coconut fat. When melted, add stock and bring to a boil. Add dissolved arrowroot to pan to thicken sauce. Remove from heat and fill warmed coconut shells. Decorate shrimp with remaining coconut shavings and broil for 1 1/2 minutes. Serve immediately.
Place coconut shavings in bowl and pour water on top. Cover and set aside for 30 minutes. Strain through cheesecloth and cool. Skim coconut fat and reserve.

BBQ SHRIMP AND GRITS

BBQ Shrimp and Grits image

Fire up those grills and get ready to make this amazing BBQ shrimp and grits recipe that is sure to be a crowd favorite.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

4 tablespoons olive oil, divided
½ yellow onion, diced small
2 cups grits
6 cups water
1 cup shredded Cheddar cheese
2 ½ teaspoons salt
½ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined
1 teaspoon smoked paprika
2 teaspoons ground cumin
½ cup vinegar-based Carolina-style BBQ sauce
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

Preheat the grill to high heat.
Heat 1 tablespoon of olive oil in a large pot on medium-high heat. Add the onions and brown, about 6 to 8 minutes. Add in the grits and 6 cups of water and stir over medium-low heat until the grits have absorbed the water and are cooked through, about 20 to 25 minutes. Whisk the cheese into the grits and season with salt and pepper. Keep warm.
Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
Combine the shrimp, paprika, cumin, and remaining 3 tablespoons of olive oil in a bowl and mix.
Place the shrimp right onto the foil on the grill and cook for 3 to 4 minutes on each side or until browned and cooked throughout.
Pour the BBQ sauce on top of the shrimp and mix.
Serve shrimp with the cheesy grits.

Nutrition Facts : Calories 821.7 calories, Carbohydrate 78.1 g, Cholesterol 374.7 mg, Fat 28.1 g, Fiber 2 g, Protein 60.4 g, SaturatedFat 8.7 g, Sodium 2328.8 mg, Sugar 9.4 g

Tips for Preparing Kona Coffee BBQ Shrimp and Coconut Grits:

- **Selecting Fresh Shrimp:** - Choose large, fresh shrimp with a firm texture and translucent appearance. - Avoid shrimp with a slimy texture or an off-putting odor. - **Marinating the Shrimp:** - Marinate the shrimp in a mixture of Kona coffee, brown sugar, soy sauce, and spices for at least 30 minutes. - This not only infuses the shrimp with flavor but also tenderizes them. - **Grilling the Shrimp:** - Preheat your grill to medium-high heat. - Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque. - Baste the shrimp with the remaining marinade while grilling for extra flavor. - **Preparing the Coconut Grits:** - Use creamy coconut milk for a rich and flavorful grits dish. - Add shredded coconut to the grits for a tropical twist. - Season the grits with salt, pepper, and a touch of cayenne pepper for a balanced flavor. - **Assembling the Dish:** - Serve the grilled Kona coffee BBQ shrimp over a bed of creamy coconut grits. - Garnish with fresh cilantro, lime wedges, and a sprinkle of chopped peanuts for added texture and flavor.

Conclusion:

Kona coffee BBQ shrimp and coconut grits is an exquisite fusion dish that combines the bold flavors of Kona coffee, smoky barbecue, and creamy coconut. By following the tips and detailed instructions provided in the article, you can create a delicious and impressive meal that will tantalize your taste buds. The combination of tender, flavorful shrimp, creamy coconut grits, and vibrant garnishes makes this dish a perfect choice for a special occasion or a memorable weeknight dinner. So, gather your ingredients, fire up the grill, and embark on a culinary journey to the tropics with this extraordinary dish.