January 29th
2010
written by Cleone

Garlic shrimp

We have been trying out different recipes and ingredients to make our own garlic shrimp like the ones they serve at the roadside shrimp trucks on the North Shore.  After several unsuccessful attempts, I think we finally did it!

The star of the show

The supporting cast

The main event

The shrimp was perfectly cooked and the seasoning was just the right amount, which complemented the shrimp’s sweetness nicely.  It was so ONO over rice.  AM couldn’t eat it fast enough.  He was licking his plate clean just as I was attacking my second piece of shrimp.

NORTH SHORE GARLIC SHRIMP
(my own recipe – serves 2)

Ingredients:
14 jumbo shrimp (count 13-15 shrimp/lb)
3 large cloves garlic, minced
3 tablespoons olive oil
1 tablespoon butter
1 tablespoon ONO Hawaiian seasoning (or sea salt)
1 tablespoon garlic powder
3 teaspoons table salt
4 tablespoons paprika
1/4 cup white wine
1/2 lemon

1. Clean and de-vein shrimp. Leave the shell on.
2. In a bowl, coat the shrimp with garlic powder and table salt.
3. In a fry pan, heat butter and olive oil on medium heat. Swirl the pan so the butter melts in the oil.
4. Add raw garlic, wine, juice from the lemon, sea salt, and half of the paprika.  Stir until it bubbles.
5. Add shrimp and cook for 3-4 minutes. Lower the heat a little.
6. Once the shrimp starts turning pink, add half of the remaining paprika and flip the shrimp.
7. Cook for another 3-4 minutes and add remaining paprika.
8. Flip the shrimp one last time and turn off the heat.
9. Serve with white rice and enjoy!

If you try this recipe out for yourself, please leave me a comment and let me know how it turned out!

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6 Comments

  1. glee
    01/30/2010

    just curious. how da heck do u devein without taking off the shell? that is pure talent!

  2. Cleone
    01/30/2010

    LOL! You just take a pair of kitchen scissors or a de-veining scissor (believe me, they have those and they sell it at Williams Sonoma!) and cut the top of the shrimp. The shrimp I used did not have their heads so I just dug the scissors into the meat about halfway in and cut all the way to the tail. Then you can take the vein out. If you can get shrimp that is already de-veined for you, then you don’t have to worry. I know Costco sells fresh de-veined tiger shrimp for a good price.

  3. lemonhead126
    01/31/2010

    *drool*
    Reminder to self: Do not read your blogs when I’m hungry and won’t be eating for a while.

  4. Rita Chung
    02/03/2010

    The end product looks so good. Did you have stinky breadth after eating so much garlic?

  5. Anna Oh
    02/11/2010

    I just made this tonight, and my husband kept saying, “MMMmmm! MMMMmm!” :)
    I had to omit the paprika because I was serving it to my kids, but it was REALLLY good nonetheless! Now I’m curious if it changes it altogether if I add the paprika next time…what do u think?
    Just a thought though, you list ONO Hawaiian seasoning salt in addition to the 3tsp table salt. Where in your directions is the seasoning salt supposed to go? I guess in the end to ur taste? Thx so much for the recipe Cleone! What a tasty but super easy dish! I’m going to make it for my mother-in-law’s b-day.

  6. CC
    02/11/2010

    Anna – good catch! sorry about that. the ONO seasoning or sea salt should go in Step 4. i think the paprika does make a difference. its good with or without, but the paprika adds a little something. i’m glad you like it! thanks for the feedback!!

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