Hawaiian garlic shrimp recipe

The Best Hawaiian Garlic Shrimp Recipe

Hawaiian Garlic Shrimp Recipe

Garlic shrimps served at restaurants are quite oily and they sprinkle so much salt than you imagine. Here is a healthy Hawaiian garlic shrimp recipe cooked with healthy oil, less salt, and of course no MSG.

Recipe Type: Appetizer
Author: eatongoing.com
Prep time:  2 mins
Cook time: 35 mins
Total time: 37 mins
Serves: 5

You will need:

  • Deep pan
  • Oven
  • Cooking sheet
  • Foil

Ingredients:

  • 25 Shrimps
  • 6 tablespoons Olive oil (extra virgin olive oil if possible)
  • 3  tablespoons salted Butter
  • 1 1/5 to 2 heads of Garlic
  • 1 Lemon
  • Salt
  • Pepper
  • 1 Echalote (use onion for substitute)
  • Paprika powder (if you have)
  • 1/2 cup White wine
  •  (*optional)

Instructions:

1. How to make Rice Milk with Cooked Rice

  1. Cut off the garlic head crosswise without peeling, place it on a baking sheet covered with foil then drizzle the cut surface with 2 tablespoons of olive oil. Roast at 205ºC / 400°F for 35 minutes. (Don’t peel or divide into the individual cloves as we want to use the whole bulb.)
  2. While baking, finely chop another garlic and echalote or onion.
  3. Remove heads and legs of shrimps, devein shrimp by using a paring knife. Making a slit along the shrimp’s back is important when marinating.
  4. When garlic is ready, squash it out into a bowl and make a garlic paste.
  5. In a large pan, heat 2 tablespoons of olive oil and half butter over low heat, stir fry finely chopped garlic and echalote until slightly golden.
  6. Add the rest of olive oil and butter, lightly stir then add wine, paprika powder, roasted garlic paste, and 1/2 lemon.
  7. Sprinkle salt and pepper to taste.
  8. Put shrimps in then cook for 3 minutes over medium heat. When it’s cooked, turn it higher for 10 seconds.
  9. Quickly place them on a plate with it’s sauce and decorate with cut lemon on the side.

Enjoy!

Tips

  • Don’t burn garlic when roasting. Adjust the heat to get the golden colour.
  • Harder to squash out the garlic if not cooked enough.
  • Make roasted garlic paste as smooth as possible.
  • Always keep it low to medium heat.
  • Use onion instead if you can’t get echalote.
  • If you prefer it oily, add extra olive oil, not butter.
  • Sprinkle less salt. Remember, the butter contains salt.
  • Add salt or pepper if not enough.

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