Hawaiian Lunch Plate
|5||Each||Coconut Butterfly Shrimp 16/20 ct. (Item# 057436)|
|10||Ounces||Steamed White Rice|
|4||Ounces||Prepared Macaroni Salad|
|1/2||Cup||Sesame Ginger Slaw (½ Cup Slaw Mix Tossed In 1 Tablespoon Sesame Ginger Dressing|
|3||Ounces||Green Pepper Pineapple Dipping Sauce|
|Green Pepper Pineapple Dipping Sauce:|
|2||Ounces||Green Pepper Hot Sauce|
|1.5||Tablespoon Rice Vinegar|
|1||Each||Green Onion, Sliced|
- Fry shrimp at 350°F according to package instructions until 165°F internal temperature.
- To assemble as a “Hawaiian Plate Lunch”, serve shrimp with rice in two scoops on the plate plus a scoop each of macaroni salad and Sesame Ginger Slaw. Serve with green pepper pineapple sauce. Garnish with sliced green onion.
- Mix all ingredients in a saucepan until combined. heat to boiling, then reduce heat and simmer until reduced by half.