Featured in the Honolulu Star-Advertiser on May 1, 2013.
Ingredients:
Food Truck Garlic Shrimp
Try this delicious recipe from the Electric Kitchen!
3/4 cup clarified butter (approximately 2 sticks of unsalted butter melted and with milk solids and water removed)
1/2 cup cornstarch
1/2 cup flour
1 1/2 tablespoons smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes (optional for additional heat)
1 pound jumbo shrimp with shell, deveined
1 1/2 head of fresh garlic peeled and chopped
3 tablespoons chicken broth
1 tablespoon white wine vinegar
1 1/2 teaspoons Hawaiian sea salt
1 fresh lemon cut into wedges
Directions:
In a small saucepan, add two sticks of unsalted butter.
Over low heat, melt butter completely, about 5 minutes.
Skim the milk solids off the top of the melted butter.
Measure out 3/4 cup of the clarified butter; set aside.
In a large bowl, combine cornstarch, flour, paprika, cayenne pepper, and optional red pepper flakes.
Gently pat off any excess moisture from the shrimp and add to the flour mixture; toss gently.
In a large skillet, add the clarified butter and garlic.
Cook over medium heat for 1-2 minutes.
Tap off excess flour/cornstarch from the shrimp and place in the skillet (single layer only, do not overcrowd).
Cook shrimp for 3-4 minutes on each side.
Add the chicken broth, vinegar, and salt to the shrimp and cook for an additional 1-2 minutes.
Place shrimp on a platter cover with the remaining butter garlic sauce and squeeze a wedge of lemon over the shrimp.
Serve with hot rice and lemon wedges on the side.
Makes 2 servings.
Approximate Nutrient Analysis per serving (not including rice): 1280 calories, 88 g fat, 55 g saturated fat, 600 mg cholesterol, greater than 3500 mg sodium, 68 g carbohydrate, 5 g fiber, 2 g sugar, 45 g protein
Review
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Hello, we can confirm that this recipe does call for the amounts shown. Heads of garlic is correct.
by Hawaiian Electric
on 6/15/2017
Can I verify that this recipe calls for one and a half HEADS of garlic and not cloves? Sounds like a lot for the recipe.Thank you.
