North Shore Garlic Shrimp Food

HAWAIIAN GARLIC SHRIMP

Steps:

• Pat the shrimp dry and set aside.
• Combine mochiko flour, paprika, cayenne pepper, and salt in a mixing bowl. Add the shrimp, toss to coat, and set aside.
• In a large pan, melt the butter over medium heat. Once melted, add the garlic and cook till toasty and golden brown (about 3 minutes). Pour the garlic and butter out into a bowl.
• Add olive oil to the skillet. Once the oil is warm, add the shrimp (single layer only, do this in two batches if needed). Cook the shrimp for about 2 minutes on each side, till it's nicely crisp and browned.
• Pour the garlic butter back into the pan, and mix with the shrimp. Cook for another minute, and then you're done! Squeeze lemon all over and eat with rice.

NORTH SHORE GARLIC SHRIMP

Steps:

• 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 large heavy 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.
• Serve over two scoops of hot white rice North Shore style.