Seafood Keaukaha Recipe
Seafood Keaukaha is a very easy to prepare delicious side dish recipe. Enjoy this amazingly delicious mouth watering Seafood Keaukaha dish; I am sure you would love to share your experience with me.
Ingredients
2 or more tablespoons butter
1 1/2 pounds large raw shrimp, shelled and deveined
1 1/2 pounds scallops, cut in half if large
1 pound firm white-fleshed saltwater fish, such as halibut, Mahi Mahi, or sea bass, skinned, boned, and cut into 1-inch chunks
4 small-sized pineapples
Garnish:
Shredded coconut toasted
Directions
Preheat oven to 375 degrees.
Melt 2 tablespoons butter over medium heat in a large skillet.
Add the shrimp and saute just until shrimp turn pink.
Remove and set shrimp aside.
In the same pan, saute scallops just until cooked through, adding more butter if necessary.
Set scallops aside with the shrimp.
Lastly, saute fish, using more butter if necessary, until cooked through.
When all fish is cooked, pour off any fish juices that are in the pan.
Return shrimp and scallops to the pan with the fish.
Add 2 or more cups curry sauce to the seafood.
Simmer approximately 5 minutes on low heat.
Correct seasonings to taste.
Cut pineapples in half lengthwise.
Remove 3/4 of the pineapple meat from each side, saving the meat for other uses.
Turn pineapples over and drain the shells briefly.
Place shells in a 375-degree oven to warm through.
Spoon equal amounts of filling into each shell.
Melt 2 tablespoons butter over medium heat in a large skillet.
Add the shrimp and saute just until shrimp turn pink.
Remove and set shrimp aside.
In the same pan, saute scallops just until cooked through, adding more butter if necessary.
Set scallops aside with the shrimp.
Lastly, saute fish, using more butter if necessary, until cooked through.
When all fish is cooked, pour off any fish juices that are in the pan.
Return shrimp and scallops to the pan with the fish.
Add 2 or more cups curry sauce to the seafood.
Simmer approximately 5 minutes on low heat.
Correct seasonings to taste.
Cut pineapples in half lengthwise.
Remove 3/4 of the pineapple meat from each side, saving the meat for other uses.
Turn pineapples over and drain the shells briefly.
Place shells in a 375-degree oven to warm through.
Spoon equal amounts of filling into each shell.
