Wow! I haven’t been on this site in over 4 years! The feeling of nostalgia is definitely kicking in as I read my old posts and recipes. I even smiled reading my bio because it’s been a long time since and so many things have changed. I was surprised I even remembered my password logging on here, ha!
What’s new? I’ve recently started a Youtube cooking channel as a hobby and I wanted to link it back to this website, where you could say it all began. I will post the full recipes to my videos on here. I’ve only made one so far, and as the title suggests– Easy HAWAIIAN GARLIC BUTTER SHRIMP is definitely worth a try.
If you’re from Hawaii, you’ll know how long the lines get at Giovanni’s and Romy’s for them garlic shrimp. It’s one of those dishes that I honestly crave every month so I decided to try and create my version of it, which I will share below!
Ingredients:
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 lb. shrimp, cleaned and deveined. Head-on fresh shrimp will work as well.
- 6 large garlic cloves, minced.
- 1/2 tsp paprika
- 1 lemon (juice)
- 1/2 cup shrimp stock (from boiled shrimp heads) or opt. chicken stock/ splash of white wine.
- Garlic salt, pepper to taste
Optional: chili pepper flakes, chopped parsley for garnish
Instructions:
- Wash shrimp with cold water thoroughly, clean, and devein. Remove the shrimp head by twisting at the base and then set aside in a sauce pan. With scissors, cut along the spine and remove intestinal tract with a toothpick or your fingers.
- Boil shrimp heads with 3/4 cups of water on high heat until liquid is reduced by half. Skip steps 1 & 2 if the shrimp is already de-shelled and cleaned.
- Heat pan to medium and saute olive oil and garlic until fragrant and slightly golden. Add butter next.
- Add the shrimp, garlic salt, pepper, paprika. Reduce heat to low so that shrimp will not overcook.
- Pour reduced shrimp stock and mix together. You may have to remove the shrimp if the sauce is not to desired consistency because shrimp cooks quickly.
- Let the sauce thicken and reduce, add lemon and salt to taste. Transfer the shrimp back to the pan, coat, and serve.
*If you did not use shrimp heads to make stock, a splash of white wine or chicken stock can be substituted.
That’s it! What I love about cooking using this method is that the garlic really cooks down, caramelizes, and almost becomes the sauce. That, mixed with butter is truly so delicious!
**In the video, I added chopped chili peppers and it was so spicy! ABORT ABORT on the chili! If you like it spicy, add some sriracha instead! 🙂
Faye Cooks 