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Hawaii Recipes

Waimea Valley Taro, Seafood Nori-Wrapped Crisp with Sunkissed Shrimp Butter Sauce

Source: Chef Frank Guillermo, Waimea Brewing Company

Seafood Taro Filling:
1 lb Lobster
1 lb Ono
1 lb Sunkist Shrimp Tails (peeled & deveined)
1 lb Shui Crab
2 lb Taro (cooked and diced 1/4" x 1/4")
4 oz Cilantro
½ C Garlic, minced
1-½ C Mayonnaise
2 Eggs
1 C Dijon Mustard
1 T Black Pepper
1 pkg Nori Sheets

Sunkist Shrimp Butter Sauce:
1/4 C Peanut Oil
1 oz Garlic, minced
1 C Mirepoly, (carrot, celery, onion all diced)
2 C Sunkist Shrimp Heads and Shells
4 C Chardonnay White Wine
4 T Fish Base

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