Hawaii’s North Shore Garlic Shrimp

I woke up yesterday to the news of the terrible Chilean earthquake and the potential tsunami heading toward Hawaii.  Three years ago, JP and I took a trip to the islands of Hawaii and had a wonderful time.  We have a good friend who lives there now and have other friends that are both from and have lived in Hawaii.  While Chile recovers from the earthquake, we, along with the rest of the country, were pleased to breathe a sigh of relief yesterday that more damage wasn’t done on the shores of Hawaii.  In honor of the beautiful islands, it seemed like a good Sunday to attempt the North Shore Garlic Shrimp.

On the north shore of Oahu, you cannot miss the miles of shrimp farms and the accompanying trucks which serve up this brilliant version of Shrimp Scampi.  It’s taken me a few years to find an appropriate recipe, but with a Google search, a few came up and I gave it a shot tonight.

Week: 9 of 52

This is the truck we visited in 2006.

This is a pretty simple recipe, just not a very healthy one.  Take shell-on, deveined jumbo shrimp and mix with salt, paprika, a touch of cayenne, and a little flour.

In a large saute pan, melt a good amount of butter and saute a TON of minced garlic (think 4-5 cloves per serving).

After a minute or two, add the shrimp, turning once to cook evenly, about 3 minutes per side.

Before the shrimp finishes, add a little more butter and some white wine to de-glaze the pan and scrape up all the garlic and seasonings.

Serve the garlic shrimp with rice and lemon wedges.  This is a messy, buttery, garlicky, good meal.


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