Minced Shrimp & Macadamia Nut Appetizer with Crisp Pineapple

"This is my pacific Rim version of salsa and chips." Chef Roy Yamaguchi. Well....if you say so, Roy, but this is the most delicious salsa and chips we've ever tasted. And this recipe proves that elegance need not be difficult. We love the use of macadamia nuts - not frequently seen in recipes.

• 2 teaspoons olive oil
• 1 pound shrimp, peeled, deveined, and diced
• 1 tomato, peeled, seeded, and finely diced
• 1 small avocado,halved,pitted, peeled anodized
• 2 tablespoons minced Maui or other sweet white onion
• 1 tablespoon thawed frozen passion fruit concentrate
• 1 teaspoon finely sliced scallion (green only)
• 1 teaspoon cinched fresh cilantro
• 1 teaspoon Tabasco sauce, or to taste
• Salt and freshly ground pepper
• 1/4 cup macadamia nuts, toasted

METHOD

Preheat the oven to 250°F. To prepare the pineapple, combine the sugar and water in a saucepan and stir to dissolve the sugar. Bring to a boil over high heat, decrease the heat to low, and simmer for 5 minutes. Add the pineapple slices and simmer for about 10 minutes, or until translucent. Carefully remove with a slotted spoon and drain on paper towels. Transfer the pineapple slices to a baking sheet lined with parchment paper and bake for about 20 minutes longer, or until golden brown and crispy. Remove from the oven and let cool. When cool, cut the slices into triangles and set aside.

To prepare the shrimp, heat the oil in a heavy nonstick sauté pan or skillet over medium-high heat. Add the shrimp and stir-fry for 45 seconds to 1 minute, or until evenly pink. Transfer to a bowl and add the tomato, avocado, onion, passion fruit concentrate, scallion, cilantro, Tabasco, and salt and pepper to taste. Mix well, spoon onto warmed bowls, and sprinkle with the macadamia nuts. Serve with the pineapple triangles.

Serves: 4 as an appetizer

To roast macadamia nuts: Preheat the oven to 300°F. Spread the macadamia nuts on a baking sheet and toast in the oven for 10 to 15 minutes, until golden brown.

Reprinted with permission from ©2005 Roy Yamaguchi with John Harrison, Roy's Fish and Seafood, Recipes from the Pacific Rim, published by Ten Speed Press.       click to read book review

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