Cook Islands Poke Recipe Ingredients Recipes Recipe For Shrimp

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AHI TUNA AND SHRIMP POKE



Ahi Tuna and Shrimp Poke image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/2 pound sashimi grade Ahi Tuna, cut into small dice
1/2 pound rock shrimp, cooked and cut into small dice
1/2 cup cucumber cut in small diced
1/4 cup minced scallions
2 tablespoons minced ginger
1 tablespoon minced jalapeno chile
1 tablespoon minced shallot
1 teaspoon minced garlic
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 teaspoon chile oil
1 teaspoon sugar
Serving Suggestions: Fried wontons or croutons.

Steps:

  • Mix all of the ingredients together in a bowl and serve with deep fried wontons or croutons.

TRADITIONAL STYLE POKE BOWL



Traditional Style Poke Bowl image

Poke, once found only in Hawaii, has grown in popularity throughout the continental U.S. and worldwide in recent years. What is this trending dish, you might ask? Although eaten by ancient Hawaiians using freshly caught fish massaged with sea salt, seaweed and crushed kukui nuts, it didn't receive its official name of poke (pronounced poh-kay, rhymes with okay), which means "to cut into pieces," until around the 1960s. As people flooded to Hawaii from Asia, they added their own cultures' ingredients like soy sauce, green onions, sesame oil and furikake, that have become staples of the dish today. There is a range of variations to the dish that includes ingredients like octopus (he'e in Hawaiian and tako in Japanese), crab, tofu, avocado, jalapenos, chile flakes, garlic, ginger and much, much more. You can serve poke as a bowl, nachos, musubi (another Hawaiian favorite), tacos, tostadas, and the list goes on. Today, we are presenting a traditional style poke bowl, unequivocally the most popular style in Hawaii.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds sushi-grade fish (yellowfin tuna or blue marlin recommended)
3 tablespoons soy sauce
2 tablespoons ponzu sauce
2 tablespoons toasted sesame seeds
1 tablespoon tobiko (or other small fish roe)
1 tablespoon toasted sesame oil
1 bunch green onions, minced (about 1/3 cup)
1/2 sweet onion, thinly sliced pole to pole
1 cup short-grain sushi rice
Furikake and unagi sauce, for garnish

Steps:

  • Cut the fish into 1/2- to 1-inch cubes. Combine in a bowl with the soy sauce, ponzu, sesame seeds, tobiko, sesame oil, green onions and sweet onion. Refrigerate for at least 20 minutes and up to 2 hours.
  • Meanwhile, prepare rice. Rinse rice in cold water and drain until water runs clear, between 3 to 5 rinses. Add rice to a saucepan or rice cooker with 1 cup cold water. If using a saucepan, bring to a simmer over medium-high heat. Once simmering begins, reduce heat to low and let cook, covered, until no water remains, 10 to 15 minutes. Remove rice from heat and leave covered for 10 minutes, then fluff with a fork. (If using a rice cooker, you got this.)
  • To serve, place your desired amount of rice in a bowl. Scoop 6 to 8 ounces poke over rice. Garnish with furikake and unagi sauce to taste. Repeat to make 3 to 5 more bowls. Enjoy!

SPICY ISLAND SHRIMP



Spicy Island Shrimp image

My husband got this recipe while he was living on St. Croix Island. We've served the zippy shrimp dish on several holiday occasions. I'm amazed at how even those who claim not to care for shrimp come out of their shells and devour them when they're prepared this way! -Teresa Methe, Minden, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 16

1 large green pepper, chopped
1 large onion, chopped
1/2 cup butter cubed
2-1/4 pounds uncooked large shrimp, peeled and deveined
2 cans (8 ounces each) tomato sauce
3 tablespoons chopped green onions
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon white pepper
1/4 to 1/2 teaspoon cayenne pepper
Optional: Hot cooked rice and thinly sliced green onions

Steps:

  • In a large skillet, saute the green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes or until shrimp turn pink. , Stir in the tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. If desired, serve with rice and additional green onions.

Nutrition Facts : Calories 293 calories, Fat 17g fat (10g saturated fat), Cholesterol 293mg cholesterol, Sodium 1013mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

BIG ISLAND POKE



Big Island Poke image

I found this recipe in the Honolulu Advertiser, and it was highlighting island food that had been given a healthy twist. This poke weighs in at only 206 calories, 4 grams of fat, and 2 grams of dietary fiber!

Provided by Pikake21

Categories     Hawaiian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup soy sauce
1/4 cup peeled minced gingerroot
2 tablespoons minced garlic
1/2 teaspoon red pepper flakes (or 1 chopped Hawaiian chili pepper)
2 teaspoons sesame oil
1 lb fish fillet ('ahi)
1 small onion, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1/2 lb coarsely chopped baby bok choy
1/2 cup chinese snow peas, trimmed

Steps:

  • In a bowl, mix the soy sauce, ginger, garlic and chili pepper with 1 teaspoon sesame oil.
  • Place the 'ahi in a bowl and mix with half the soy mixture.
  • Cover and let stand for 20 minutes at room temperature.
  • Heat a large nonstick frying pan over high heat and coat the pan with 1 teaspoon sesame oil and spray with nonstick cooking spray.
  • Stir-fry the onion and bell pepper, about 4 minutes.
  • Add the bok choy and snow peas, toss for another 2 minutes.
  • Stir in the rest of the soy mixture. Cook for another minute.
  • Push the vegetables to one side of the pan and, over high heat, stir-fry the 'ahi with its sauce for about 2 minutes.
  • Remove immediately (you want to just sear the 'ahi on the outside) and serve with vegetables underneath and 'ahi on top.
  • Steamed rice would be great, too, but count the calories and limit the portion size.

Nutrition Facts : Calories 190.2, Fat 3.6, SaturatedFat 0.6, Cholesterol 62.3, Sodium 1134.7, Carbohydrate 9.2, Fiber 2.2, Sugar 3.6, Protein 29.9

COOK ISLANDS' POKE



Cook Islands' Poke image

Poke is a traditional Cook Islands recipe for a classic dessert of cooked bananas mixed with milk, thickened with arrowroot, and sweetened with sugar that's baked and served in coconut milk. You can substitute the arrowroot with an equal amount of cornstarch. I recommend using a scale. 7oz cornstarch = about 1.5 cups. The purplish color is somewhat disturbing but the results are delicious! Posted for ZWT7.

Provided by Elmotoo

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 6

2 1/2 lbs ripe bananas (about 8 average sized)
2 cups water
2 tablespoons granulated sugar
1 cup whole milk
7 ounces arrowroot
2 cups coconut milk (purchased or homemade)

Steps:

  • Peel the bananas and mash roughly. Add them to a pot along with the water. Bring to a gentle boil and cook until the bananas assume a purplish color (add more water if needed). Take off the heat and allow to cool naturally. Be careful near the end because the bananas can caramelize and/or burn. Also, the thick mixture bubbles & spurts so don't get burned!
  • Combine the arrowroot & milk in a small bowl. Whisk until thoroughly combined.
  • Pour the banana mixture in to a large bowl and mash with the sugar. Add the arrowroot/milk mixture & mix well.
  • Butter an 8x8 baking dish and pour the mixture into this. Place in a 375F preheated oven and bake for about 35 minutes, or until set and golden brown. Take from the oven and cool.
  • Take your baked poke and cut into 2" squares. Place squares into individual bowls and pour the coconut milk over the top. Allow to soak into the poke and serve.

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