If you’ve ever been to a Duke’s Restaurant and ordered the Tahitian Shrimp appetizer you would understand my obsession with creating a copycat recipe. The appetizer was so refreshing, crisp, and unique. One of those dishes where each bite starts a string of word vomit… “it’s like sweet but not too sweet, and refreshing but with spice, crisp yet comforting”… it’s glorious.
INGREDIENTS:
1/2 cup rum
1 Tbsp vanilla
1 cup coconut milk
1 cup half and half
2 Tbsp coconut oil (or vegetable oil)
1 papaya
1 lb shrimp
1 large avocado cubed
1 1/2 cup grape tomatoes sliced
1 large cucumber cubed
1 lime sliced
1 sliced jalepeno pepper
red pepper flakes (optional)
DIRECTIONS:
1. In a medium sauce pan, bring rum and vanilla to a boil over medium heat.
2. Once rum has evaporated to half; combine half and half and coconut milk, then slowly add to the rum. Continue to stir over medium heat for a minute or so until well combined. Place to the side to cool.
3. Saute shrimp in a pan with a little oil and set to the side. Seed, peel, and slice papaya and slice/cube your avocado, tomatoes, cucumber, lime and jalapeno.
4. Place shrimp in a large bowl and pour coconut rum sauce over top. (add a few red pepper flakes if you like more spice) Cover tight and place in the fridge.
5. Grill papaya with a little oil until papaya is warmed through and soft.
6. Combine all ingredients, except jalapeños and papaya, in with sauce.
Yea I couldn’t help but put two pictures, its so crave-able!
7. Mix together, cover, and return to the fridge.
8. Plate papaya…
9. and top with mixed ingredients. Top with sliced jalapeños and lime slices.
Try not to drool and enjoy!!
