Posted by LladyRusty (6/12/01 2:05:37 pm)

Source: by: Chef Rob Reper - Mahi Mahi's, Virginia Beach - 13News Lunchbreak Wednesday, May 2, 2001

1 1/2 ounces olive oil
5 (26-30 count) shrimp, tails on
1 (5 ounce) boneless, skinless chicken breast, grilled
1/2 ounce garlic, minced
2 ounces julienne vegetables (carrots, zucchini and yellow squash)
2 ounces snow peas
8 ounces coconut broth (recipe follows)
1 tablespoon butter
6 ounces rice
1 fresh coconut, cut in half, reserve milk
1 tablespoon toasted coconut
1 tablespoon chopped fresh parsley

Sauce
1 can coconut milk and reserved milk from coconut
1/2 cup chicken stock (broth)
1 teaspoon chipotle paste
1 teaspoon Chirachi hot sauce
1 tablespoon lemon grass, sliced
Salt and pepper to taste

Saut?shrimp and chicken in hot oil for 1 minute. Add garlic and vegetables and continue to saut?for an additional 2 minutes. Ladle 8 ounces of coconut broth into the pan along with the butter and simmer until shrimp and chicken are fully cooked. Check seasoning, add more salt and pepper if necessary.

Place hot rice on plate and lay half a coconut shell on top. Ladle the shrimp and chicken into the coconut and drizzle sauce over the rice. Garnish with chopped parsley and toasted coconut.

Sauce: Combine all sauce ingredients and reduce by 1/3.