Makes 4 servings
1 pound shrimp(about 16 to 20)
2 large mangoes, each cut in 6 large chunks
cup mango purée
cup frozen lilikoi concentrate, thawed
1 tablespoon brown sugar
1 tablespoon minced fresh basil
1 tablespoon chopped fresh dill
1 teaspoon minced fresh ginger
teaspoon minced garlic
Peel and devein shrimp, leaving tails on. Combine marinade ingredients and marinate shrimp 1 hour.
On each of 4 skewers, alternately thread shrimp and mango chunks.
Grill or broil kebabs 7 minutes or until shrimp is cooked – turning once and basting occasionally with marinade.
Recipe provided by Chef Sam Choy, Hawaii’s favorite chef. Chef Choy lives on The Big Island of Hawaii and his recipes are developed to bring out the best in Hawaii cuisine. Please enjoy these Hawaii recipes as you dream about your next Big Island vacation at the Mauna Lani Resort.
For more information on Mauna Lani Point and The Islands at Mauna Lani, visit our web site at www.maunalanipoint.com or www.theislandsatmaunalani.com
To order one of Chef Sam Choy’s please visit www.chefsamchoy.com
Chef James McDonald
Yield 6 Portions
The simplicity of the dish relies on the quality of the ingredients. In this recipe I use Onaga, the red snapper. Poke is an excellent Hawaiian pupu and is a traditional island food.
1 lb. Fresh Sashimi Grade Fish
1 c. Fresh Ogo Seaweed *
1 Tbl. Ground Kukui Nut *
1 Tbl. Red Alaea Sea Salt
Slice or dice fish into small pieces. Lightly chop the Ogo and mix all ingredients together and reserve chilled until ready to serve.
**If you are unable to find fresh seaweed, dried seaweed that has been lightly soaked can substitute. If you are unable to find Kukui nut, you can substitute with ground macadamia nut.
This recipe is provided by Chef James McDonald of Pacific’o Restaurant – Located on the water in Lahaina, Maui, Hawaii