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Hawaiian Garlic Shrimp Recipe

Ingredients

How to make it

  • 1. Start by cutting the tops off two heads of garlic to expose the cloves beneath the paper. Drizzle with two tsp. of olive oil and roast at 400 F (200 C) for approximately 35 minutes, or until soft. When cool, squeeze out that sweet, garlicky goodness into a small bowl. Mash and mix with a tsp. of olive oil. Set aside.
  • 2. With the remaining head of garlic, mincing approximately 8-10 cloves; all of it if you like.
  • 3. Heat a large 12" skillet over medium-low. Add the 4 Tbs. olive oil, 2 Tbs. butter, and minced raw garlic. Sauté the garlic, low and slow, until softened and caramelized. Then add the wine, roasted garlic, salt, pepper, paprika, remaining butter, and the juice of one lemon.
  • 4. Continue to cook on med-low until the sauce develops. Carefully add the shrimp, preferably in one layer in the pan, and turn the heat to medium cooking the shrimp for 3 to 5 minutes.
  • 5. Once the shells have turned that lovely pinkish orange color, it's time to flip. Turn the shrimp over and cook for another 2 to 3 minutes. Turn off the heat and allow the carry over heat of the sauce to finish the shrimp. Do not overcook or the delicate shrimp will get tough and rubbery.
  • 6. Toss and stir shrimp as often as desired to coat with garlic sauce. Serve with two scoops white rice (garlic sauce on top of course), lemon wedge, and maybe throw in a scoop of Hawaiian Mac salad. See Photo
  • Note: For those of you that aren't into shrimp, like the young ones, (kakies), you can throw a jumbo hot dog down into the garlic sauce.
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The Cook

elgourmand2 APia, Samoa

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