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Great Day Kitchen, 5/15/18 - BBQ Shrimp Tacos & Macadamia Pie

Chef Hillori Hansen, from Whole Foods, located in Fresno, will join us to prepare some delicious food.

Chef Hillori Hansen, from Whole Foods, located in Fresno, will join us to prepare some delicious food.


Sweet Hawaiian BBQ Shrimp Tacos with Grilled Pineapple Salsa


Ingredients:

  • 1 lb. shrimp, peeled and deveined
  • ¼ cup coconut aminos
  • 1 tablespoons honey
  • 1 lime, juiced and zested
  • 1 small piece of ginger, minced
  • 1 clove garlic, minced
  • 1/2 tsp chili powder
  • Salt, to taste
  • Pineapple Salsa
  • 2 cups grilled pineapple, chopped
  • 1 lime, juiced and zested
  • ¼ cup red onion, chopped
  • 1 small jalapeno, minced
  • 1 small piece of ginger, minced
  • ¼ cup cilantro, chopped
  • ¼ cup mint, chopped
  • Salt, to taste
  • Corn tortillas
  • Cotija Cheese, for topping


Directions:

  • In a medium bowl, combine coconut aminos, honey, lime, ginger, garlic, chili powder and salt. Add in shrimp and let marinate for 20 minutes or up to 1 hour.
  • In a separate dish, combine pineapple, lime, red onion, jalapeno, ginger, cilantro, mint and salt. Stir to incorporate all ingredients. Set aside.
  • Remove shrimp from marinade and wipe to remove excess liquid. Grill on a BBQ until shrimp are opaque and cooked through. Heat remaining sauce until it thickens. Toss it with the BBQ shrimp.
  • If a BBQ is not available, place shrimp on a parchment lined baking sheet and broil on high for about 5 minutes until shrimp are cooked through.
  • Heat corn tortillas through and top with shrimp, pineapple salsa and some crumbled cotija cheese.


Macadamia Nut Pie with Mango, Kiwi and Strawberry


Ingredients:

  • 3 egg whites
  • 3/4 cup unrefined cane sugar
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1 cup raw macadamia nuts
  • 16 gluten free crackers (I use Glutino’s original brand or GF soda crackers)
  • 1 teaspoon vanilla
  • 1 ½ cups sweetened whipped cream
  • Sliced fresh strawberries, kiwi and mango


Directions:

  • Beat egg whites until foamy and doubled in size. Gradually add sugar and beat until stiff.
  • Place crackers in a food processor and blend until you reach a course meal. Add in macadamia nuts and blend again until you reach a crumbly texture. Toss in baking powder and espresso powder and give the food processor a whirl. Pour the mixture into a bowl and fold in the egg white mixture, along with 1 teaspoon of vanilla. Spread the mixture into a greased 9 inch pie plate.
  • Bake at 350 degrees for 30 minutes, or until dry (I use the toothpick
  • method). Watch the last 10 minutes to not overcook.
  • Cool pie crust completely and spread with sweetened whipped cream.
  • Refrigerate at least 2 hours before serving.
  • Serve with sliced mango, strawberries and kiwi, or any summer fruit.



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