I’m continuing my Spring Break Menu theme today with selections from the string of pearls in the Pacific known as the Hawaiian Islands. Since I was born and raised in the Aloha State I toyed with the idea of sharing some of the authentic Hawaiian recipes I grew up eating, but then I realized how hard it was to get some of the local ingredients, so I opted to go with these quasi-Hawaiian recipes instead.
These simple dishes still pack a Hawaiian punch (despite being generic in nature). In addition, they are wonderful party recipes, should you feel the desire to invite friends and family over to your spring fling.
SHRIMP COCKTAIL
Ingredients:
2 pounds shrimp, deveined but still in shell
2 cans beer
4 cups water
1 bag shrimp/crab boil seasoning (leave in bag)
2 tablespoons Old Bay seasoning
4 lemon slices
Directions:
Bring beer, water, Old Bay, shrimp boil seasoning in bag, and lemon to a boil in a large pot. Turn off heat. Place shrimp in the pot and let sit about 8 to 12 minutes until shrimp turns pink. Remove shrimp from liquid and chill immediately until ready to serve. Serve cold with cocktail sauce (see recipe below) and lemon wedges.
COCKTAIL SAUCE
Ingredients:
1 1/2 cups ketchup
2 tablespoons horseradish sauce
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh dill
Directions:
Mix together and chill. Serve with cold shrimp.
FRESH CRAB DIP
Ingredients:
1 (8 ounce) package cream cheese, softened
4 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
2 green onions, chopped
1/2 cup grated Parmesan cheese
6 ounces fresh lump crabmeat
1 teaspoon dried or fresh chopped parsley
1/2 teaspoon paprika
Directions:
Preheat oven to 350 degrees.
Blend together first 6 ingredients.
Fold the crab into the cream cheese mixture.
Spread into a small casserole dish. Sprinkle with parsley and paprika.
Bake 15 to 20 minutes.
Serve warm.
PINA COLADA CAKE
Ingredients:
1 (18.25 ounce) package white cake mix
2 (3.5 ounce) package instant coconut cream pudding mix
4 eggs
1/2 cup water
1/3 cup dark rum
1/4 cup vegetable oil
1 cup flaked coconut
1 (8 ounce) can crushed pineapple with juice
1 8 oz. container of Cool whip
1 tablespoon coconut rum
Directions:
Preheat oven to 350 degrees.
Grease and flour two 9-inch round cake pans.
In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1-cup coconut and spread the batter evenly into the prepared pans.
Bake for 25 to 30 minutes, or until a toothpick inserted into the cakes comes out clean. Allow to cool.
To make frosting: Stir together the second package of pudding and the pineapple, including the juice. Fold in Cool Whip and coconut rum.
Frost entire cake and place in refrigerator until ready to serve.
Related Articles:
Spring Break Menu: Tropical Treats
Spring Break Menu–Mexican Fiesta
More Tropical Treats: Pineapple Quick Bread