1large pineapplecut in half lengthwise and hollowed on (pineapple chunks reserved)
2cupsCalrose sticky ricecooked
2cupsHawaiian mac saladrecipe follows
4green onions or chivesminced fine for garnish
1Meyer lemoncut into wedges
1-2cupscooked and drained macaronimeasurement after cooking
3-4hard boiled eggschopped
1red potatoboiled and diced
Salt and pepper to taste
10shell-on U-15extra large shrimp, deveined
10clovesgarlicpeeled and roughly chopped
1/4teaspooncayenne pepper1 tablespoon for spicier tastes
1/3cupclarified buttersee our video recipe
Make the Hawaiian Mac Salad: Toss the ingredients together and keep in the refrigerator until ready to serve. (Feel free to add other classic ingredients such as grated carrots, grated onion, pickle relish or peas if you desire).
Prepare the Rice: Cook your rice and set aside.
Prepare the Pineapple: Using a very sharp knife, cut your pineapple in half lengthwise. Cut out the middle and sliced up the pineapple chunks from the removed portion. Keep the chunks and pineapple boats cooling in the refrigerator.
Prepare the Shrimp: To begin, rinse and thaw your shrimp under cool running water. Lightly pat dry.
In a wide sheet pan, mix the flour, paprika and cayenne pepper with a fork until combined. Coat shrimp on boat sides.
Heat saute pan over high heat.
Add clarified butter and garlic. Stir for 1 minute, then add all of the flour-coated shrimp. Saute 2-3 minutes on each side, until the garlic is caramelizing and fragrant.
Add the white wine and 2 tablespoons butter. Toss well and remove from heat.
Remove shrimp immediately and sprinkle with a bit of salt.
Assemble the Hawaiian shrimp pineapple boats:
In each boat, add 1 cup of cooked rice, 1 cup of the chilled Hawaiian mac salad, 5 jumbo shrimp, pineapple wedges, lemon slices and a sprinkling of green onion. Serve immediately with plenty of napkins.