Passionfruit Shrimp on Macadamia Crackers (with cilantro butter)

Passionfruit Shrimp on Macadamia Crackers (with cilantro butter)

Recipe created by 2015 Glorious Bites Semi-finalist: Carla J.

Passionfruit is a unique ingredient, especially when combined with spicy wasabi and delicious shrimp. Unsurprisingly it matches the unique personality of our Sonoma Brut. The bright fruit-forward characteristics of this wine match the tang of the passionfruit in a mouthwatering way.


For crackers
11/2 C roasted macadamia nuts
1 Egg
1/2 Tsp salt (if nuts are salted, reduce added salt to 1/4 teaspoon)
1/4 C All Purpose flour
1 Tbsp black sesame seeds

For shrimp
2 Tsp unsalted butter
2 Tbsp onion, minced
2 Tsp freshly grated ginger
1 Garlic clove, peeled, minced
2 Tbsp passionfruit juice
1 Tbsp light brown sugar
12 Medium shrimp, peeled, deveined, tails off
1/2 Tsp salt
1 Tsp rice vinegar

For butter
2 Tbsp unsalted butter, softened
Pinch of salt
2 Tsp fresh cilantro, minced
1 Tbsp sauce from cooked shrimp
1/8 Tsp prepared wasabi

1/2 A fresh mango, peeled, cut into julienne strips
1 Tbsp minced cilantro


  1. For crackers, preheat oven to 350 degrees F.
  2. Grind nuts in food processor. Add egg, pulse to blend. Add salt (if using), flour and sesame seeds, pulse again to combine.
  3. Scoop mixture out onto a piece of parchment paper, sized to fit baking sheet. Lay a second piece of parchment on top of mixture and roll out dough to approximately 1/8-inch thick.
  4. Remove top parchment, slide bottom parchment with rolled dough onto baking sheet.
  5. Score dough to form squares or rectangles, not cutting all the way through.
  6. Bake 15-20 minutes until golden. Remove from oven. Set aside to cool.
  7. For shrimp, preheat medium nonstick fry pan over low-medium heat. Add butter. When melted, add onion, ginger and garlic. Cook and stir until fragrant and onion are translucent, 2-3 minutes.
  8. Stir in passionfruit juice and sugar to blend. Lightly salt shrimp and add to pan. Cook 1-2 minutes per side until done. Remove shrimp to side dish, reserving sauce in pan.
  9. Add vinegar to sauce in pan; simmer until sauce is reduced to about 1 tbsp. Set aside to cool.
  10. For butter, combine all ingredients and beat well. Set aside in refrigerator for a few minutes.
  11. Carefully separate cooled crackers along score lines.

To plate, spread a little compound butter on each cracker. Top with a cooked shrimp and a few pieces of mango. Sprinkle with cilantro.

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