Shrimp Ono Nui Recipes

COCONUT CURRY ONO AND SHRIMP

Steps:

• For the curry sauce: Cook the garlic, carrot, celery, pepper, onions, cabbage and cilantro in a large saucepan, covered, over medium-low heat, stirring occasionally, until soft. Add the coconut milk, chicken broth, curry powder and Thai seasoning and bring to a boil. Turn down to a simmer and cook, 5 minutes. Blend with an immersion blender until smooth.
• For the ono and shrimp: Heat oil in a saute pan. Add ono, shrimp and garlic and cook for about 1 minute. Add veggies and toss. Add prepared curry to saute pan and bring to boil. Serve over rice. Top with tomato and green onion.

SHRIMP ONO NUI

Steps:

• Roll the shrimp in flour seasoned with salt, then dip in the beaten egg.
• Roll the shrimp in the coconut, covering thoroughly.
• Deep-fry the shrimp in oil heated to about 350 degrees until browned and cooked through, about 3 to 4 minutes.
• Drain on paper towels.
• Mix the cocktail sauce with the crushed pineapple.
• Serve the shrimp with the sauce on the side.

SHRIMP ONO NUI

Steps:

• Dredge shrimp in flour, then in eggs.
• Roll the shrimp through shredded coconut, covering them thoroughly.
• Deep fry shrimps at about 375°F, until they are brown.
• Serve with cocktail sauce to which crushed pineapple is added according to taste.

SHRIMP NACHOS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Spread tortilla chips onto the prepared baking sheet.
• Mix Monterey Jack cheese, shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, minced onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips.
• Bake in the preheated oven for 3 minutes. Turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. Allow nachos to sit at room temperature for about 2 minutes before serving.