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Coconut Shrimp with Pineapple Habanero Chutney

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Coconut Shrimp with Pineapple Habanero Chutney

Emeril Lagasse prepares Coconut Shrimp with Pineapple Habanero Chutney, part 1.

Related Videos 22 Videos

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  • Emeril Lagasse prepares Coconut Shrimp with Pineapple Habanero Chutney, part 2. Next, he prepares Bayou Chicken Pasta, part 1.

    Coconut Shrimp with Pineapple Habanero Chutney
  • Lucinda Scala Quinn makes coconut cilantro chutney with a serrano chili, unsweetened coconut flakes, coconut milk, fresh cilantro, and fresh lime juice then she prepares a seasoning paste from garlic and fresh ginger.

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  • A side of this sweet and spicy no-cook chutney is delicious served with curry or naan, a classic Indian flat bread.

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  • Lucinda Scala Quinn serves banana flambe with coconut sorbet and toasted coconut then she makes a Polynesian cocktail with passion fruit, ice, pineapple juice, orange juice, white rum, dark rum, orange liquor, lime juice, and fresh pineapple.

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  • Emeril Lagasse smothers his shrimp and pineapple skewers in rum butter and plates them atop summer chives; he starts the rub for a Caribbean style chicken.

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  • Emeril Lagasse skewers prosciutto-wrapped shrimp and pineapple and grills them on a stove top grill.

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  • Martha Stewart welcomes boxer and entrepreneur George Foreman and prepares a recipe of grilled shrimp and pineapple.

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  • Martha Stewart prepares grilled Spanish shrimp and pineapple with George Foreman.

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  • Martha Stewart introduces chef Sue Tores, owner of Suenos restaurant in New York, who makes coconut-poached shrimp tostadas.

    How to Make Coconut Shrimp Tostadas, Part 1
  • Lucinda Scala Quinn and her guest make coconut shrimp with egg whites, worchestershire sauce and shredded coconut.

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  • The secret ingredient in this dish isn't coconut—it's Dijon! Watch Everyday Food editor Sarah Carey make the low-fat version of this favorite fried food.

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  • Tasty fried shrimp are coated in toasted coconut for the ultimate finger food.

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  • Chef James Palmer at Strawberry Hill in Jamaica cooks one of his specialties for Martha Stewart; Jamacian coconut curried shrimp served in coconut halves.

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  • Lucinda Scala Quinn breads shrimp with coconut and bread crumbs and serves with curry sauce and broccoli for adults and sweet and sour sauce and white rice for the kids.

    Coconut Shrimp with Curry or Sweet and Sour Sauces
  • Emeril Lagasse prepares a Thai soup from shrimp stock, ginger, Thai chiles, lemongrass, and Kaffir lime leaves.

    Shrimp Coconut Soup with Ginger and Lemongrass
  • Emeril Lagasse adds shrimp, shiitake mushrooms, fish sauce, parsley, unsweetened coconut milk, and lemon juice to a lemongrass and ginger shrimp stock; he then prepares a curry paste from Thai red chiles, shallots, mustard seed, ginger, and garlic.

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  • Emeril Lagasse plates shrimp and coconut soup with rice and cilantro; he then prepares a curry in a heated wok with red curry paste, shrimp stock, garlic, soy sauce, and bamboo shoots.

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  • Emeril Lagasse explains the characteristics of coconuts before preparing coconut battered shrimp with a honey mustard dipping sauce.

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  • Emeril Lagasse fries coconut shrimp and mixes star fruit salsa with red pepper, sweet corn, tomato, black beans, cilantro, lime juice, and cumin.

    Emeril's Coconut Shrimp and Star Fruit Salsa
  • Martha Stewart travels to the Merida Market in Yucatan with cooking instructor David Sterling to view their selection of fresh food, and learns how to make a stuffed turkey breast with black chili paste.

    Stuffed Turkey Breast with Black Chili Paste

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