Hawaiian Shrimp Truck Food

HAWAIIAN SHRIMP TRUCK SPECIAL (GARLIC LEMON BUTTER SHRIMP)

Steps:

• Add the shrimp to a gallon size ziplock bag or medium size bowl with the olive oil, juice of 1 lemon, chopped garlic, 1 tablespoon fresh parsley, flour, cayenne pepper and pepper. Toss well to combine, seal the bag or cover the bowl and place in the fridge for 2 hours or up 24 hours.
• Heat a large skillet over medium heat. Once hot use a slotted spoon to scoop the shrimp out of the marinade and into the hot skillet, season with salt and pepper. Make sure to scoop up all the garlic as well. Saute the shrimp until pink, about 2-3 minutes per side. Remove the shrimp from the pan leaving the garlic in the skillet.
• Add the salted butter and 1/2 teaspoon pepper (or more or less to your taste) to the skillet. Cook the garlic in the butter until it begins to caramelize and turn golden brown. Remove from the heat and stir in 1 tablespoon chopped parsley, the juice of 1/2 a lemon and zest if using. Drizzle with the warm garlic butter over the shrimp. Garnish with fresh chopped parsley.
• Serve with steamed white rice, lemon wedge and a slice of pineapple, if desired.

HAWAIIAN SHRIMP TRUCK RECIPE

Steps:

• Combine flour, paprika, and cayenne pepper in a dish and toss the shrimp in the mixture to coat.
• Heat a large skillet over low heat.
• Add the butter, oil and garlic, allowing the garlic to cook for 3-5 minutes.
• Raise the heat to medium and add the shrimp in a single layer. Cook for 3-4 minutes on one side, then turn the shrimp and cook for 3-4 minutes on the other side.
• Add salt.
• Cook for another minute or two.
• Squeeze a bit of fresh lemon juice over the shrimp to zest up the flavor.
• Serve immediately with a side of white rice and a lemon wedge.

HAWAIIAN GARLIC SHRIMP SCAMPI

Steps:

• Separate garlic cloves into a bowl and place another bowl on top. Shake until all of the peels are knocked off the cloves, about 30 seconds, being careful not to shake too hard. Chop peeled cloves into relatively small pieces.
• Melt butter in a saute pan over medium heat and add chopped garlic. Cook, stirring occasionally, until golden brown, 2 to 3 minutes. Transfer the garlic and butter into a small bowl and reserve.
• Pat thawed shrimp dry with paper towels and add to a large mixing bowl.
• Combine rice flour, paprika, cayenne, and salt in a small bowl. Sprinkle over the shrimp and use a large spoon or spatula to toss until completely coated.
• Heat olive oil in a nonstick skillet over medium-high heat. Add some shrimp in a single layer and cook until browned and just barely cooked through, 2 to 3 minutes per side. Add some garlic butter and cook for another 30 seconds. Repeat with remaining shrimp and garlic butter. Serve immediately.