My story about having shrimp goes like this: My mother-in-law and I take a tour of Oahu. We stop at a shrimp truck as part of the tour. She is very unsettled, because it is a TRUCK on the side of the road. Like a panel truck. It looked like they had shoved a kitchen in the back, and called it good. And, me, I’m the food adventurer — but she’s got a point.
Look, I even have an unfortunate picture of a woman who looks like she is having intestinal distress right outside the truck:
But STILL I was all “gimme” and she was more, “Uh — okay, I guess, if I must.” Flash forward: she CLEANED her plate (so did I) and we both literally groaned with pleasure. And THEN the next day she says, “we’ve got a rental car today, perhaps we can go have shrimp on the North Shore”. I LOVE THAT WOMAN!
Since then I have DREAMED of a shrimp that would taste like these…I tried a few recipes, but it was more shrimp scampi and less garlic shrimp. But this one is very, very good and reminds me of the roadside adventure!
Hawaiian Garlic Shrimp
- 1-2 lbs uncooked medium to large peeled shrimp (thawed)
- 1 stick unsalted butter
- ¼ cup olive oil
- 1 tsp bacon grease (optional, but amazing)
- 1 head of garlic (yes, one entire head)
- ½ tsp cayenne pepper
- 1 ½ tsp smoked paprika
- ¼ cup flour
- 1/4 tsp salt (if not using bacon grease, increase this to ½ tsp salt)
Dice garlic. Melt butter with olive oil and bacon grease in a saute pan, add garlic. Cook 2 minutes.
Mix flour, cayenne pepper, paprika, and salt. Dredge shrimp in flour mix and place in a single layer in the saute pan. Cook 3 minutes on each side.
Serve and die and go to shrimp heaven!!!!
