So Simple It’s Silly is a series of incredibly easy sweet and savory recipes. Minimal ingredients, great short cuts and not at all time-consuming.
At the beginning of the summer, my family all left me for Hawaii. I know, BASTARDS!! To make it worse, when they got back, all they can do is talk about Hawaii.
“It’s all about the Ohana brudda”
“Where’s your Aloha spirit Sistah?”
“I want some Giovanni’s again”
“Best food I’ve ever had on earth”
etc.. etc.. etc. Normally I’d be happy they had a good time, but I was slightly jealous, especially since I’ve wanted to get down with some Giovanni Shrimp Truck since I’ve heard of its existence! After my family went on..and on.. and STILL to this day, months later, STILL go on about how good it is. I decided to do a copy cat for Sunday dinner last weekend. I could only hope it was as good as the trucks, or at the very least, tasty!
It was an incredibly simple dish to make with very little prep work and hugely satisfying results. I’m just glad I have a new sinful shrimp recipe to indulge in when I’m feeling the “Island Fever”
2 lbs 16-20 U Shrimps, head off, shell on and butterflied (the bigger the shrimps, the better!)
1 1/2 stick Unsalted Butter (must be unsalted!)
2 heads of Garlic, minced finely (about 20-25 cloves)
Sriracha Chili Sauce
3/4 cup Chicken Stock (low sodium)
1 cup All Purpose Flour
2 tbsp Smoked Paprika
Fresh Cracked Black Pepper
Sea Salt (or kosher)
1. Mix together flour, paprika and pepper. Lightly flour butterflied shrimp, shaking off the excess.
2. Over medium heat, melt 1/2 stick butter with 1 tablespoon Olive Oil. Add a heaping spoonful of garlic and begin to saute 20-30 seconds. Add shrimp in a single layer and allow to fry 1-1/12 min. depending on the size of shrimp
3. Flip shrimp over and cook for another 30 seconds before adding 1/4 cup Chicken Stock, 1/8 tsp salt, 3-5 dashes of Worcestershire sauce, black pepper, squirt of lemon juice and 2 squirts of sriracha sauce. Toss together another 30 seconds and pull off the heat immediately. Repeat process with remaining shrimp until all is cooked.
4. Serve over rice with extra lemon on the side for the perfect Hawaiian shrimp truck experience. Must be eaten with hands, sucking the delicious garlic butter off before peeling and shoving rapidly into your waiting mouth.
1. I had a small pan at my sister’s house so I did this recipe in 3-4 batches. But you can easily do it in 2 if you have a bigger skillet. This is all to your taste, if you don’t like spicy, go easy on the pepper sauce and vice verse. I was cooking to my family’s taste.
2. Don’t over cook the garlic! It shouldn’t be crispy by any means. It should be soft, sticky and a bit nutty.
3. It occurred to me after the fact, but some sliced scallion would be dead nice with all this shrimpy butter goodness.
4. If you aren’t a rice eater, get some bread and toast it up nice and crispy to dip into the gorgeous butter broth.
My favorite part was all that spicy garlic butter that seeped onto my rice, I went Cambodian and ate the whole meal with my hands only. It burned my fingers a bit, but it was all worth it for such a hedonistic experience. The family really liked it. It wasn’t the same of course, but it’s still a tasty alternative for when they’re feeling the need for all things Hawaiian. I think I will have to plan my own trip to Hawaii. Yes, I think I must!