Restaurant Recipes
Mahi Mahi's Hawaiian Shrimp and Chicken
Ingredients
Shrimp and Chicken
- 1 1/2 ounces olive oil
- 5 (26-30 count) shrimp, tails on
- 1 (5 ounce) boneless, skinless chicken breast, grilled
- 1/2 ounce garlic, minced
- 2 ounces julienne vegetables (carrots, zucchini and yellow squash)
- 2 ounces snow peas
- 8 ounces coconut broth (recipe follows)
- 1 tablespoon butter
- 6 ounces rice
- 1 fresh coconut, cut in half, reserve milk
- 1 tablespoon toasted coconut
- 1 tablespoon chopped fresh parsley
Sauce
- 1 can coconut milk and reserved milk from coconut
- 1/2 cup chicken stock (broth)
- 1 teaspoon chipotle paste
- 1 teaspoon Chirachi hot sauce
- 1 tablespoon lemon grass, sliced
- Salt and pepper to taste
Instructions
Shrimp and Chicken
- Sauté shrimp and chicken in hot oil for 1 minute.
- Add garlic and vegetables and continue to sauté for an additional 2 minutes.
- Ladle 8 ounces of coconut broth into the pan along with the butter and simmer until shrimp and chicken are fully cooked.
- Check seasoning, add more salt and pepper if necessary.
- Place hot rice on plate and lay half a coconut shell on top.
- Ladle the shrimp and chicken into the coconut and drizzle sauce over the rice.
- Garnish with chopped parsley and toasted coconut.
Sauce
- Combine all sauce ingredients and reduce by 1/3.
Attribution
Posted by LladyRusty at Recipe Goldmine (6/12/01 2:05:37 pm).
Source: by: Chef Rob Reper - Mahi Mahi's, Virginia Beach - 13News Lunchbreak Wednesday, May 2, 2001