**Savory and Crunchy: A Culinary Journey with Shrimp Coated in Macadamia Nut Crust**
Prepare to embark on a tantalizing culinary adventure with our delightful recipe for shrimp coated in a crispy macadamia nut crust. This dish tantalizes taste buds with its perfect blend of flavors and textures. The succulent shrimp, enveloped in a golden-brown crust of macadamia nuts, delivers a symphony of savory and crunchy sensations. Accompanying this main attraction are three equally enticing recipes: a creamy avocado dipping sauce, a refreshing pineapple salsa, and a vibrant mango chutney. Together, these recipes create a harmonious ensemble of flavors that will leave you craving more.
MACADAMIA-CRUSTED MAHI MAHI
Turn mahi mahi fillets into fancy company fare with a crunchy coating of macadamia nuts and panko, then drizzle with a yummy, gingery sauce. Our judges raved about the flavor of this fast-fixing fish entree-so will your family and friends! Idana Mooney - Moreno Valley, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place the bread crumbs, nuts, salt and pepper in a food processor; cover and pulse until nuts are finely chopped., In a shallow bowl, whisk egg and water. Place flour and nut mixture in separate shallow bowls. Coat fillets with flour, then dip in egg mixture and coat with nut mixture., In a large skillet, heat oil over medium heat; cook fillets for 3-4 minutes on each side or until golden brown., Meanwhile, in a small microwave-safe bowl, combine the brown sugar, soy sauce and ginger. Microwave, uncovered, on high for 30-60 seconds or until sugar is dissolved. Drizzle over fish.
Nutrition Facts : Calories 466 calories, Fat 29g fat (4g saturated fat), Cholesterol 136mg cholesterol, Sodium 644mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein.
SHRIMP WITH MACADAMIA NUT CRUST
These are delicious. Had them at a wedding and they were served on sweet potato latkes. Absolutely wonderful. You can also serve them with any fruit salad or cole slaw containing coconut.
Provided by glitter
Categories Spring
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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.
SHRIMP MACADAMIA
Provided by Food Network
Yield 2 servings
Number Of Ingredients 14
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 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.
MACADAMIA NUT CRUST
Provided by Alton Brown
Categories dessert
Time 35m
Yield 1 (9 to 10-inch) pie or cheesecake crust
Number Of Ingredients 6
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.
PINEAPPLE, MACADAMIA, COCONUT BAKED SHRIMP WITH CITRUS SAUCE
No frying, fresh flavors and a great addition of macadamia nuts gives this baked shrimp a great taste. This really isn't hard and cooks very quickly. When I make this for a dinner party, I always get the jumbo shrimp, but a good extra large shrimp will work just fine. TIPS: For the pineapple juice in the recipe, I just bought a couple of cans of the sliced pineapple rings and used the juice in the recipe, but then baked the rings along side the shrimp for a nice side dish. Also ... I love to serve this with a very simple rice pilaf and add some chopped scallions and chopped macadamia nuts to tie all the flavors together. It makes a great easy side dish.
Provided by SarasotaCook
Categories < 60 Mins
Time 40m
Yield 24 Shrimp, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Shrimp -- Peel, leave the tails on and devein. To devein, run a knife from the tail to the tip, and make a thin cut, just enough so you can remove the black vein.
- Dipping Sauce -- It just takes minutes to heat up, but now is a good time to get it ready to go. This can be heated up as the shrimp cooks. Just add everything in a small sauce pan and set on the stove. And remember, if you use the pineapple juice from a can of pineapple rings (save those rings), you can bake those for a side dish as you bake the shrimp.
- Coatings -- #1) In a small pan or bowl, mix the corn starch, salt and pepper and set to the side. #2) Mix the egg whites, honey and pineapple juice (you may want to heat up the honey for a few seconds in the microwave so it is easier to mix in). Just set to the side. #3) Lastly, add the coconut, macadamia nuts, and cumin -- again, to a small bowl or pie plate and set to the side.
- NOTE: I chop my macadamia nuts in my small food processor so they are fine ground, remove to the bowl or plate. Now the coconut -- I add this to my food processor and pulse only 1-2 times. Coconut is moist, and you don't want to puree it, so go easy.
- Shrimp -- Make sure the shrimp are dry, then and dip in the corn starch mixture, this will allow the coating to stick well. Next, the egg white, and then in the nut and coconut mixture.
- Bake -- Heat your oven to 400 degrees. Either spray a baking sheet with a non-stick spray or I prefer to line the baking sheet with parchment paper. Add the shrimp lying on their sides and spray with a non stick spray, (this will make the coconut crust get golden brown). Bake 7-10 minutes on the middle shelf until golden brown and flip. Cook another 5-7 minutes and they are done. They will start to curl up and the coconut will be golden brown.
- Note: Remember those pineapple rings? Melt 2 tablespoons butter and 2 tablespoons brown sugar in a small cup in the micro for 10 seconds. Brush on the pineapple rings and put them right on the same baking sheet as the shrimp. They won't take quite as long, so just check them. A great side dish and easy.
- Sauce -- As the shrimp bakes, your sauce is ready to go. Just heat to medium to medium high, you want it to come to a light boil, and then reduce to medium low. The corn starch once heated will naturally thicken the sauce. If you want it a bit thinner, just add a bit more orange juice or pineapple juice, that is up to you how thick or thin you want it. Serve warm.
- Serve -- Just ENJOY! I like to serve a little sauce in cups on each plate with the shrimp, the rice pilaf and my grilled pineapple rings.
Tips:
- For the best results, use large shrimp that are deveined and peeled.
- To make the macadamia nut crust, you can use either chopped macadamia nuts or macadamia nut flour.
- If you don't have a food processor, you can chop the macadamia nuts by hand.
- Be sure to press the macadamia nut crust onto the shrimp firmly so that it adheres.
- When cooking the shrimp, be careful not to overcook them. They should be cooked through but still tender.
- Serve the shrimp with your favorite dipping sauce, such as cocktail sauce or tartar sauce.
Conclusion:
Shrimp with Macadamia Nut Crust is a delicious and easy-to-make appetizer or main course. The shrimp are coated in a flavorful crust of macadamia nuts, herbs, and spices, and then baked or fried until golden brown. The result is a dish that is both elegant and delicious. This dish is sure to impress your guests at your next party or gathering.These shrimp are also a good source of protein, healthy fats, and vitamins. They are a great option for a healthy and satisfying meal.
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