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Glazed Sugar Loaf Pineapple and Lobster Salad Garnished with Toasted Coconut and Cuban Style Citrus Grilled Shrimp Recipe

Glazed Sugar Loaf Pineapple and Lobster Salad Garnished with Toasted Coconut and Cuban Style Citrus Grilled Shrimp Recipe

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Glazed Sugar Loaf Pineapple and Lobster Salad Garnished with Toasted Coconut and Cuban Style Citrus Grilled Shrimp

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Ingredients:

Serving

1 vanilla bean , cut lengthwise and seeds scraped out
1/4 cup brown sugar
1/4 cup rum
1/2 to 1 pineapple (depending on size), peeled and sliced into 1/2-inch pieces, rinse and reserve nice leaves, for garnish
2 tbsp butter, melted
2 tbsp butter, melted
2 australian lobster tails
1/4 tsp bijol (cuban spice mix)
salt and freshly ground pepper
1/2 mango, peeled and diced small
1/3 papaya ( hawaiian), diced small
2 oz water chestnuts , julienned
1 small red bell pepper, diced small
1/2 - oz carrots, shredded
1 - oz bamboo sprouts, quartered
3 tbsp finely chopped chives
1 - oz purple cabbage, chopped
1/2 cup lime mayo vinaigrette, recipe follows
pineapple chips , recipe follows
2 oz fresh coconut, shredded and toasted
1 small piece sugar cane (sold at specialty shops)
1/2 tsp bijol (cuban spice mix)
sea salt
fresh ground pepper medley
1/2 cup butter, melted
1 lime , zested and juiced
1 orange , zested and juiced
1 lemon , zested and juiced
8 ( u -12) shrimp
1/4 cup fresh squeezed lime juice
1/4 cup pureed mango
1/4 cup citrus honey
1 tsp chopped shallots
2 tbsp cilantro leaves
1 cup virgin olive oil
salt and pepper
simple syrup , recipe follows
1 large white pineapple or regular pineapple
1 cup coconut water or milk *see note about cracking coconuts
1/2 cup sugar
1 vanilla pod, split and scraped

Directions:

Cuban Shrimp Skewers:
Preheat the oven to 500 degrees F. Mix vanilla seed, sugar, and rum together in a large bowl. Add the pineapple and marinate for 15 minutes. Cook pineapple with melted butter in large pan over medium-high heat in batches until pineapple has caramelized. Cool and cut into small diced pieces. Set aside.
Cut tails lengthwise and crack shell. Pull out meat but keep tail attached at tail end. Season with Bijol, salt, and pepper. Brush with butter. Roast until cooked, approximately 15 minutes, basting with butter a few times. Cool and dice.
Combine lobster, pineapple, mango, papaya, water chestnuts, red pepper, carrots, bamboo shoots, chives, and cabbage and mix gently with 1/4 cup of the Lime Mango dressing.
Preheat a grill: Cut sugar cane into 4 skewers, about 4 to 5 inches long. Season with Bijol, salt, and pepper. Mix butter, zest, and fruit juice then brush shrimp with butter mixture. Grill, basting with butter mixture until shrimp is fully cooked.
Place 3 to 4 pineapple chips on bottom of plate and place coconut in center of chips. Fill coconut with salad. Garnish with lengthwise chips and pineapple leaves. Spoon a tablespoon of dressing on each plate. Lean shrimp skewer against coconut and plate at an angle.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Lime Mango Vinaigrette:
Start by adding everything from lime juice to cilantro and blend.using a burr mixer, hand held electric mixer or whisk. Slowly add in oil while continuing to blend. Season with salt and pepper.
Pineapple chips:
Preheat the oven to 200 degrees F. For the pineapple chips: Peel and cut the pineapple in half width-wise. Cut small wedges out of the pineapple to create thin flower slices. Cut other half lengthwise to remove the core. Dip into simple syrup and place on a silicone mat or parchment paper on a sheet pan at 200 degrees in oven for about 4 hours until dried out to create chips.
Simple Syrup:
Bring all ingredients to a simmer in a small saucepan. When the sugar is dissolved, remove from the heat and allow to cool. Remove the vanilla bean.
* Cracking Coconuts: Tap with a cleaver, applying pressure around top of coconut. Tap around and around the top of the coconut until the top breaks off. Reserve coconut water.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1231.6 Kcal (5156 kJ)
Calories from fat	904.49 Kcal
		% Daily Value*
Total Fat	100.5g	155%
Cholesterol	91.54mg	31%
Sodium	122.67mg	5%
Potassium	578.59mg	12%
Total Carbs	79.84g	27%
Sugars	62.03g	248%
Dietary Fiber	4.95g	20%
Protein	4.31g	9%
Vitamin C	97.5mg	163%
Vitamin A	1.2mg	40%
Iron	13.5mg	75%
Calcium	82.4mg	8%

Amount Per 100 g
Calories	267.88 Kcal (1122 kJ)
Calories from fat	196.73 Kcal
		% Daily Value*
Total Fat	21.86g	155%
Cholesterol	19.91mg	31%
Sodium	26.68mg	5%
Potassium	125.84mg	12%
Total Carbs	17.36g	27%
Sugars	13.49g	248%
Dietary Fiber	1.08g	20%
Protein	0.94g	9%
Vitamin C	21.2mg	163%
Vitamin A	0.3mg	40%
Iron	2.9mg	75%
Calcium	17.9mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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