Recipes from Local Restaurant Chefs

Restauranteur Recipes from Local Chefs

Recipes from Our Restaurant Chefs


Rock Shrimp Martini

from Executive Chef James McDonald
of I'o and Pacific'O restaurants on Maui, Hawaii
(Serves 8-10)

2 lb. fresh Rock Shrimp   2 oz. vodka
3/4 c. fresh lime juice   Yellow tomato coulis (recipe follows)
Olive Swizzles, garnish (recipe follows)   lime wedges, garnish
1 c mango, diced   1 avocado, diced
3/4 c red onion, julienned 1/2 c green olives, sliced
1 c pineapple, diced coarse sea salt
  • Marinate shrimp with lime juice for 15 minutes.
  • Drain the shrimp and mix with tomato coulis and vodka.
  • Add mango, pineapple, olives, red onion and avocado.
  • Place in martini glass and serve with lime wedges and olive swizzles.
  • Sprinkle with sea salt.
Yellow Tomato Coulis Ingredients:
2 c yellow tomatoes, peeled and chopped   1/2 c cilantro, rough chopped
4 Tbsp. horseradish   5 cloves roasted garlic
1/2 c. extra virgin olive oil   1 tsp. sugar
4 serrano chili, chopped   1/2 tsp. pepper mix (black, white)
1 t. Kosher salt.
  • Add all to food processor and blend. Reserve chilled.
Olive Swizzles Ingredients:
1 c. green olives, chopped fine   1/2 lb. puff pastry
Egg wash    
  • Lay puff pastry out and spread over surface. Use roller and flatten olives into pastry.
  • Place parchment paper over top to prevent sticking.
  • Cut pastry into half-inch wide strips and twist into swizzles.
  • Brush with egg wash and bake at 350 degrees on a pan lined with parchment paper until golden and crisp.

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