Sunday, July 2, 2017

Hawaiian Garlic Shrimp


1 pound shrimp (16-20), shell on, deveined
1 1/2 head of garlic, roughly chopped
1 tablespoon all purpose flour
1 teaspoon paprika 
1/4 teaspoon Hawaiian Sea Salt or Kosher Salt, plus more to taste
1/4 teaspoon Black Pepper
1/2 stick of butter
2 tablespoon of extra virgin olive oil
1 lemon, juiced
2-3 tablespoons of white wine, water, or chicken broth
cilantro, minced (for garnish)

How to make it:

In a zip lock bag or a medium sized bowl, mix all purpose flour, paprika, salt, and black pepper.  Add shrimp and fully coat shrimp with the seasoning.
Heat a 12-inch skillet on medium heat, melt butter, then add oil, and garlic to the skillet.
Cook garlic quickly for about 3 minutes or until aromatic, soft and tender, but not brown.
Add shrimp in a single layer on the pan and cook the first side for 2-3 minutes.  Flip the shrimp and finish cooking for another 2 minutes.  Add wine and lemon juice, scrape the bits from the pan, shake the skillet for a bit, and stir to combine. 
Finish off with sprinkle of cilantro and serve with hot rice.


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