Hula Shrimp Recipes

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HULA GIRL COCKTAIL



Hula Girl Cocktail image

Provided by Sandra Lee

Categories     beverage

Time 3m

Yield 8 servings

Number Of Ingredients 6

4 cups ice
2 (6-ounce) cans pineapple juice
2 (12-ounce) cans guava nectar juice
1 1/2 cups club soda
1/2 (16-ounce) bag frozen strawberries
1 cup white rum (optional)

Steps:

  • Add ice, pineapple juice, guava nectar juice, seltzer water and frozen strawberries to a punch bowl. Mix together and pour into glasses (Add 1 cup of white rum if you want an alcoholic version).

HULA STEAKS



Hula Steaks image

This is such a dramatic steak recipe! It comes from my Hotter Than Hell Cookbook. I always add 2 serrano peppers for heat. It is great served with bell peppers, pineapple, or macadamia nuts! Marinating time is not included. Enjoy!

Provided by KPD123

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon fresh ginger, finely chopped
2 garlic cloves, minced
2 cups soy sauce
1/4 cup brown sugar
1/4 cup brandy or 1/4 cup Bourbon
4 steaks, about 1-inch thick

Steps:

  • Combine ginger, garlic, brandy, soy sauce, and brown sugar in a shallow dish or zip lock bag.
  • Add meat and marinate for 1 hour or up to 8 hours turning occasionally.
  • Grill or broil steaks to desired doneness (6-8 minutes per side for medium-rare).

Nutrition Facts : Calories 182.7, Fat 0.2, Sodium 8049.8, Carbohydrate 22.2, Fiber 1.2, Sugar 15.7, Protein 15.3

HULA PIE RECIPE BY TASTY



Hula Pie Recipe by Tasty image

Our version of hula pie, a Hawaiiian-inspired dessert, is made with the traditional chocolate cookie crust and coffee-flavored ice cream loaded with macadamia nuts. Using a bowl and softened ice cream, we freeze the ice cream into a dome shape, then invert it onto the crust for a dessert that is as tall as it is delicious. It's all topped with a rich chocolate fudge sauce and served with homemade whipped cream and more toasted macadamia nuts for added crunch.

Provided by Tikeyah Whittle

Categories     Desserts

Time 13h15m

Yield 6 servings

Number Of Ingredients 13

13 chocolate sandwich cookies
4 tablespoons unsalted butter, divided
3 pt coffee ice cream
1 cup unsalted macadamia nuts, roasted and roughly chopped, divided
nonstick cooking spray, for greasing
1 ⅔ cups heavy cream, divided
½ cup light corn syrup
¼ cup dark brown sugar
¼ cup cocoa powder
¼ teaspoon kosher salt
1 cup semisweet baking chocolate chips
1 teaspoon McCormick® vanilla extract
¼ cup powdered sugar

Steps:

  • Make the crust: Add the chocolate sandwich cookies to a food processor and process into fine crumbs.
  • Add 2 tablespoons of butter to a medium microwave-safe bowl. Microwave until melted, about 30 seconds.
  • Add the cookie crumbs to the melted butter and stir until well combined.
  • Transfer the cookie crumb mixture to a 9-inch pie pan and use a flat-bottomed measuring cup to pack tightly against the bottom and sides of the pan. Freeze overnight.
  • Make the ice cream dome: Remove the ice cream from the freezer and let soften for 5-10 minutes. Transfer the ice cream to a large bowl and stir until it reaches a thick, frozen yogurt consistency. Add ½ cup of the macadamia nuts and mix until well combined.
  • Line an 8-inch bowl with plastic wrap and grease with nonstick spray.
  • Scoop the ice cream into the prepared bowl and smooth the top. Cover and freeze overnight.
  • Remove the ice cream dome and chocolate cookie crust from the freezer. Unwrap the bowl with the ice cream and carefully place upside-down over the crust. Remove the bowl and plastic wrap. Freeze again while you make the fudge sauce.
  • In a small saucepan, combine the remaining 2 tablespoons butter, ⅔ cup cream, the corn syrup, brown sugar, cocoa powder, and salt. Bring to simmer over medium heat and cook for 3-5 minutes, stirring constantly, until the butter melts and the mixture is smooth. Remove the pan from the heat and add the chocolate chips and vanilla. Stir to melt the chocolate chips. Chill the fudge sauce in the refrigerator for 60 minutes before using.
  • Spread about 1 cup of the cooled fudge sauce over the ice cream dome. Freeze again until the fudge is firm, 30 minutes.
  • Make the whipped cream: Add the remaining cup of heavy cream and the powdered sugar to a large bowl. Whip with an electric hand mixer on high speed until medium-stiff peaks form, about 1 minute.
  • Remove the pie from the freezer and cut into 6 slices. Garnish each slice with whipped cream and the remaining macadamia nuts.
  • Enjoy!

Nutrition Facts : Calories 1142 calories, Carbohydrate 97 grams, Fat 85 grams, Fiber 7 grams, Protein 15 grams, Sugar 80 grams

HULA STIR-FRY



Hula Stir-Fry image

Make and share this Hula Stir-Fry recipe from Food.com.

Provided by lauren

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb boneless skinless chicken breast, strips
1 tablespoon cooking oil
1 (16 ounce) package frozen stir fry vegetables
1 (8 ounce) can pineapple chunks in juice
2 (3 ounce) packages dried ramen noodles
2/3 cup bottled stir-fry sauce
1/2 cup water

Steps:

  • If necessary, put the chicken on a cutting board and use a sharp knife to cut it into bite-size pieces.
  • Pour the cooking oil into a skillet. Put the skillet on a burner. Turn burner to mediun-high heat. Heat oil. You can tell when the skillet is hot enough by sprinkling a couple drops of water into the skillet. When the water drops dance on the surface, it is time to add the chicken. Add chicken to skillet; cook about 6 minutes or until chicken pieces are no longer pink, stirring chicken all the time with a wooden spoon. Add vegetables to the skillet. Cover skillet with lid. Cook for 5 to 7 minutes or until vegetables are tender but still slightly crunchy.
  • While vegetables are cooking, open the can of pineapple, using a can opener if necessary. Open the packages of noodles. Break each block of noodles into small pieces in a bowl. Throw away seasoning packets.
  • Add pineapple chunks and juice, noodles, stir-fry sauce, and water to the vegetables and chicken in the skillet. Use the wooden spoon to stir until the liquid covers all of the pieces. Bring to boiling; turn heat to medium-low heat. Cover and cook about 3 minutes or until noodles are tender, stirring now and then with wooden spoon.
  • Serve with fresh mango slices, chocolate cake for dessert, and milk.

Nutrition Facts : Calories 378.9, Fat 13, SaturatedFat 4.3, Cholesterol 72.6, Sodium 998.9, Carbohydrate 35.9, Fiber 1.4, Sugar 8.9, Protein 28.8

HULA SHRIMP



Hula Shrimp image

Number Of Ingredients 12

FOR THE SALSA:
1 cup canned or fresh pineapple, drained
2 tablespoons , minced green onions, , (white part only)
2 teaspoons rice vinegar
1 teaspoon soy sauce
1 teaspoon vegetable oil
1/2 teaspoon grated fresh ginger
1/4 teaspoon freshly ground black pepper
8 paper-thin slices prosciutto
1 1/2 to 2 pounds jumbo shrimp (16 to 20 shrimp), peeled and deveined
vegetable oil
freshly ground black pepper

Steps:

  • TO MAKE THE SALSA: Cut the pineapple into 1/4-inch dice and place in a small bowl. Add the remaining salsa ingredients and stir to blend. Cover with plastic wrap and set aside until ready to serve. Cut each prosciutto slice lengthwise into two equal-sized strips and wrap a strip around each shrimp. Brush or spray the shrimp with vegetable oil. Season with pepper. Grill the shrimp over Direct High heat until they are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the salsa.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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