Hawaiian Garlic Shrimp
From twill10 9 years agoIngredients
- by Dabney Gough from Fine Cooking shopping list
- Issue 130 shopping list
- Hawaiian Garlic Shrimp shopping list
- 3-1/2 oz. (3/4 cup) all-purpose flour shopping list
- 1-1/2 tsp. sweet paprika shopping list
- Kosher salt shopping list
- 1 lb. extra-jumbo shrimp (16 to 20 per lb.), peeled, deveined, and patted dry shopping list
- 3 Tbs. grape seed or canola oil shopping list
- 8 large cloves garlic, coarsely chopped (about 1/4 cup) shopping list
- 1/2 cup sake or dry white wine shopping list
- 1-1/2 oz. (3 Tbs.) cold unsalted butter, cut into 3 pieces shopping list
- 1/3 cup chopped fresh cilantro shopping list
- 1 Tbs. fresh lemon juice shopping list
How to make it
- In a shallow bowl, combine the flour, paprika, and 1-1/2 tsp. salt. Lightly dredge the shrimp in the mixture, shaking off the excess; set aside.
- Heat a heavy-duty 12-inch skillet over medium-low heat. Add the oil, garlic, and a pinch of salt. Cook, stirring, until the garlic is tender, about 2 minutes. Using a slotted spoon, remove and reserve the garlic, leaving the oil in the pan.
- Turn the heat up to medium high and add the shrimp in a single layer. Cook undisturbed for 2 minutes, then flip and cook until nearly opaque in the center, 1 to 2 minutes more. Add the sake and 1/2 tsp. salt and cook, flipping the shrimp once, until the liquid is reduced by half, about 3 minutes. Add the butter and the reserved garlic, and cook, swirling the pan, until the sauce is emulsified. Remove from the heat, add the cilantro and lemon juice, and toss to combine. Season to taste with salt and serve with 2 cups rice.
- nutrition information (per serving):
- Calories (kcal): 360; Fat (g): fat g 21; Fat Calories (kcal): 190; Saturated Fat (g): sat fat g 7; Protein (g): protein g 24; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 10; Polyunsaturated Fat (g): 8; Sodium (mg): sodium mg 290; Cholesterol (mg): cholesterol mg 195; Fiber (g): fiber g 1;
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