Mauna Kea Shrimp Recipes

Steps:

• 1. in a short rocks glass three quarters filled with ice, mix the rum and the two liqueur's. Stir to blend. Float the whipping cream on top of the drink and serve at once. Makes one cocktail

Steps:

• Blot shrimp dry with paper towels and set aside. Heat several inches of oil to 350 degrees in a deep, heavy pot or deep fryer.
• Combine the dredging mixture in a shallow dish.
• Meanwhile, whisk the baking powder, salt and paprika into the flour. Whisk in the egg and water, blending well.
• Hold shrimp by the tail, dredge, dip in batter and slip into hot oil. Fry a few at a time just until batter is golden. Drain on paper towels. Serve hot.

Steps:

• Remove the shell from the shrimp, but leave the tail intact. Devein with a deep cut, but no not sever the two halves of the shrimp. Mix the sherry with a pinch or two of salt and toss with the shrimp. Put aside while batter is being prepared.
• Mix the Wondra, baking powder, and salt together and add the peanut oil slowly while beating to mix thoroughly. When the dough forms a lump, add the water, a little at a time until the batter is the consistency of light cream. Heat the oil for deep frying in a wok to 360-370*. Place the shrimp on a paper towel.
• Take a shrimp by the tail and coat with batter-not the tail, please. Drop the shrimp into the hot oil. Repeat with all the shrimp, removing them to drain as they become golden brown and puffy. Serve at once, or place in a warm (about 150*) oven to keep warm.

Steps:

• If shrimp are frozen thaw overnight in refrigerator.
• Place remaining ingredients in a large skillet, bring to a boil and simmer for five minutes.
• Add shrimp, simmer for 5 minutes or until shrimp are opaque and pink.
• Serve over hot rice.
• Sprinkle with sesame seeds or peanuts.

Steps:

• You can be authentic and use "real" Japanese Mayonnaise (Kewpie), but good old Hellman's works fine too.The Sriracha hot sauce is the secret ingredient (the one with the rooster on the bottle!).
• Mix Sriracha with mayo and paprika. Set aside. Deep fry your shrimp and simply toss the volcano sauce in a mixing bowl with the shrimp.