Polynesian Shrimp Food

GRILLED POLYNESIAN SHRIMP

Steps:

• Start by marinating the shrimp, add the soy sauce, pineapple juice, brown sugar, garlic, ginger, vinegar, and cayenne pepper to a small saucepan over medium-high heat and cook until it comes to a boil, turn the heat off and let cool. Place the shrimp in a large shallow bowl and pour in the cooled marinade, cover and refrigerate for 2-5 hours. Remove the shrimp and return the marinade to a saucepan and boil again, this time for a few minutes. This is for basting and serving
• Prepare your grill and skewer the shrimp, green pepper and pineapple. Stick the shrimp twice, through the head and the tail.
• Grill for 2 minutes on each side, basting with the reserved marinade.
• All done! Delicious over brown rice, drizzle on some of the reserved marinade, enjoy!

POLYNESIAN SHRIMP

Steps:

• In skillet, cook green pepper in butter until tender.
• Remove from heat.
• Add the rest of the ingredients.
• Cook until thickened; stirring constantly.
• Serve over rice.

POLYNESIAN SHRIMP SALAD

Steps:

• Drain the pineapple, reserving 3/4 cup juice and set pineapple aside.
• In a small saucepan, combine the cornstarch, curry powder, salt, pepper, and reserved pineapple juice until smooth.
• Bring to a boil and cook and stir 1 minute or until thickened.
• Remove from the heat and cool to room temperature.
• Stir in mayonnaise and sour cream.
• In a large bowl, combine the shrimp, pasta, water chestnuts, and reserved pineapple.
• Add dressing and toss to coat.
• Cover and refrigerate for at least 2 hours before serving.

HAWAIIAN GARLIC SHRIMP SCAMPI

Steps:

• Separate garlic cloves into a bowl and place another bowl on top. Shake until all of the peels are knocked off the cloves, about 30 seconds, being careful not to shake too hard. Chop peeled cloves into relatively small pieces.
• Melt butter in a saute pan over medium heat and add chopped garlic. Cook, stirring occasionally, until golden brown, 2 to 3 minutes. Transfer the garlic and butter into a small bowl and reserve.
• Pat thawed shrimp dry with paper towels and add to a large mixing bowl.
• Combine rice flour, paprika, cayenne, and salt in a small bowl. Sprinkle over the shrimp and use a large spoon or spatula to toss until completely coated.
• Heat olive oil in a nonstick skillet over medium-high heat. Add some shrimp in a single layer and cook until browned and just barely cooked through, 2 to 3 minutes per side. Add some garlic butter and cook for another 30 seconds. Repeat with remaining shrimp and garlic butter. Serve immediately.

HAWAIIAN BEACH SHRIMP

Steps:

• In a large bowl, or large zip-top bag, mix together the sugar, lemon pepper, parsley, garlic, oyster sauce, and mayonnaise. Add the shrimp, and toss well to coat. Marinate in the refrigerator for 1 hour to overnight.
• Preheat a grill for medium-high heat. Soak skewers in water.
• Thread shrimp onto skewers, and grill until they are pink and firm, 2 to 3 minutes per side.

PUPU PLATTER

Steps:

• Assemble shrimp toasts:
• Pulse shrimp, ginger, oil, Sherry, soy sauce, and egg white in a food processor to a coarse purée. Stir together with cilantro, scallions, and 1/4 teaspoon salt. Spread on bread (a scant tablespoon each).
• Make bacon-wrapped pineapple:
• Preheat oven to 450°F with rack in middle.
• Wrap 1 piece of bacon around each pineapple chunk, then wrap scallion around outside, securing with a wooden pick. Arrange in a parchment-paper-lined 4-sided sheet pan. Bake, turning once, until bacon is crisp, 15 to 20 minutes.
• Meanwhile make beef teriyaki:
• Stir together soy sauce, vinegar, garlic, and ginger.
• Thinly slice zucchini lengthwise with slicer. Put each slice of steak on a slice of zucchini, then thread lengthwise onto a skewer. Brush with soy mixture. Arrange skewers, meat side up, on an oiled broiler pan.
• When pineapple has finished cooking, preheat broiler. Broil skewers 5 to 7 inches from heat until browned, 2 to 3 minutes.
• Meanwhile, fry shrimp toasts:
• Heat 2 inches vegetable oil to 360° in a 4-quart saucepan over medium-high heat.
• Fry 8 bread rounds, shrimp sides down, until browned, about 1 minute. Turn and fry until golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining rounds.
• To serve:
• Arrange skewers, bacon-wrapped pineapple, and shrimp toasts on a platter.