Serves 4 

Ingredients:

1/2 cup finely chopped macadamia nuts

1/2 cup unsweetened shredded coconut

1 lb raw shrimp, thawed, peeled, deveined, tail removed

1 egg

1/2 cup panko bread crumbs 

 To cook cakes:

3 Tablespoons vegetable oil 

Instructions:

Mix all ingredients together in a food processor.   Make patties about 1 inch thick from the mixture.  Size the patties for whether you are serving it for an appetizer (8 cakes) or main meal (6 cakes).  Heat 3 Tablespoons of vegetable oil in a large sauté pan with high sides (this protects you somewhat from spitting shrimp cakes).  Place shrimp cakes (up to four at a time) in the oil.  Allow to fry 2-3 minutes on one side before carefully turning to cook an additional 2-3 minutes on the other side.  Remove from oil and place on a paper towel lined plate for 30 seconds to soak any excess oil. 

 Serve immediately with chilled pineapple salsa.  

Pineapple Salsa: 

 2 cups pineapple pieces (fresh or canned)

¼ cup red onion, diced

2 tsp. Fresh cilantro, minced  

Mix all ingredients together and allow to chill in refrigerator. Serve with cakes.

This entry was posted on Wednesday, July 30th, 2008 at 3:16 pm and is filed under Main Dish, Appetizers. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.