We are loving the arrival of Spring on the Farm. To celebrate we did a Hawaiian dish for dinner.
I didn’t realize that Garlic shrimp was a “thing” and wish I would have searched for it when I was in Hawaii. Apparently it is primarily a food truck
specialty but that is just what I have read.
What a luscious sauce that reminds me a bit of an etouffe
The principal ingredients are garlic and paprika. that flavors this dish.
Garlic and lots of it! The more the better. The original recipe uses a lot of butter however we cut the calories some by using olive oil and not that much of it.
The original recipe also leaves the shells on the shrimp but we removed them as well as the tails.
This feeds 4 or 5 people
2 lbs of peeled and deveined shrimp
2 tablespoons flour
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon powdered ginger
1/2 teaspoon salt
1/4 cup Olive oil
12 large cloves of garlic or more if desired
1 teaspoon salt
4 green onions, cut into small circles
Juice of 1 lemon
Lemon wedges for garnish
1. Mix the flour paprika and cayenne pepper and salt in a bowl with the shrimp to coat.
2. Peel and coarsely chop the garlic, then sprinkle with the teaspoon salt. Let sit a few minutes and then mash with the tip of your knife and then chop. Repeat this with all the garlic till you have a paste.
3. Turn a large skillet on low and heat the oil. Add the garlic and gradually turn up the pan a little till the garlic is at a low simmer. Continue to cook for 3 or 4 minutes releasing the flavors.
4. Add the shrimp and cook stirring continually till completely cooked.
5. Add the lemon juice and stir to incorporate, and then your ready to serve.
We served this with Curry fried rice with pineapple