[ THE ELECTRIC KITCHEN ]

Shrimp salad
goes Hawaiian

These dishes were prepared by Pierre Padovani and David Passanisi of Padovani's Restaurant and Wine Bar on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

Hawaiian Salad

16 shrimp (16/20 count size), shelled and cleaned
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup chicken stock
1 pound mixed greens
1 medium avocado, peeled, seeded and cubed
1 medium papaya, peeled, seeded and cubed
1 medium mango, peeled, seeded and cubed
16 red and yellow pear tomatoes, halved
1 pound mozzarella, cut into 20 cubes
1/4 cup roasted and finely chopped macadamia nuts
Sliced chives, for garnish
» Balsamic Vinaigrette
1/4 cup EACH balsamic vinegar, olive oil and corn oil
1/2 teaspoon EACH minced garlic and shallots
Salt and pepper to taste

To make vinaigrette: Combine all ingredients in a jar. Cover and shake vigorously 20 seconds.

Season shrimp with salt and pepper. SautŽ in olive oil until pink. Add stock; remove from heat.

Toss salad greens with 1/2 cup vinaigrette.

In another bowl, toss avocado, papaya, mango, tomatoes, mozzarella and nuts with remaining vinaigrette. Add salt and pepper. Arrange equal portions of greens and avocado mixture on 4 chilled plates; garnish each plate with shrimp and chives around the dish. Serves 4.

Nutritional information unavailable.

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<a href="indext.html">STORY INDEX</a> <br> <a href="https://archives.starbulletin.com/2005/02/09/news/indext.html">[News]</a> <br> <a href="https://archives.starbulletin.com/2005/02/09/business/indext.html">[Business]</a> <br> <a href="https://archives.starbulletin.com/2005/02/09/features/indext.html">[Features]</a> <br> <a href="https://archives.starbulletin.com/2005/02/09/sports/indext.html">[Sports]</a> <br> <a href="https://archives.starbulletin.com/2005/02/09/editorial/indext.html">[Editorial]</a>	[ THE ELECTRIC KITCHEN ] Shrimp salad goes Hawaiian These dishes were prepared by Pierre Padovani and David Passanisi of Padovani's Restaurant and Wine Bar on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC. Hawaiian Salad 16 shrimp (16/20 count size), shelled and cleaned Salt and pepper to taste 2 tablespoons olive oil 1/2 cup chicken stock 1 pound mixed greens 1 medium avocado, peeled, seeded and cubed 1 medium papaya, peeled, seeded and cubed 1 medium mango, peeled, seeded and cubed 16 red and yellow pear tomatoes, halved 1 pound mozzarella, cut into 20 cubes 1/4 cup roasted and finely chopped macadamia nuts Sliced chives, for garnish » Balsamic Vinaigrette 1/4 cup EACH balsamic vinegar, olive oil and corn oil 1/2 teaspoon EACH minced garlic and shallots Salt and pepper to taste To make vinaigrette: Combine all ingredients in a jar. Cover and shake vigorously 20 seconds. Season shrimp with salt and pepper. SautŽ in olive oil until pink. Add stock; remove from heat. Toss salad greens with 1/2 cup vinaigrette. In another bowl, toss avocado, papaya, mango, tomatoes, mozzarella and nuts with remaining vinaigrette. Add salt and pepper. Arrange equal portions of greens and avocado mixture on 4 chilled plates; garnish each plate with shrimp and chives around the dish. Serves 4. Nutritional information unavailable. \| \| \| PRINTER-FRIENDLY VERSION E-mail to Features Desk BACK TO TOP Text Site Directory: [News] [Business] [Features] [Sports] [Editorial] [Do It Electric!] [Classified Ads] [Search] [Subscribe] [Info] [Letter to Editor] [Feedback] © Honolulu Star-Bulletin -- https://archives.starbulletin.com — ADVERTISEMENT —	— ADVERTISEMENTS — — ADVERTISEMENTS —

Shrimp salad goes Hawaiian

Hawaiian Salad

Shrimp salad
goes Hawaiian