Bringing a Little of Your Vacation Home with You

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One thing I like to do when I get home from vacation is to try to recreate some of the best foods and drinks I tried on vacation. On a recent visit to Waikiki we had some garlic shrimp from a food truck that had us licking the garlicky sauce off of our fingers. I don’t have a picture because we were spending that day on the beach, and wandered just far enough off the beach to find the shrimp truck.

So we decided recently to try to recreate the garlic shrimp at home. Here is the recipe that we used, which I reprinted below. Be generous with the butter and the garlic, and do not overcook. One of us does not like spicy food so we omitted the red pepper flakes.

The shrimp truck served their garlic shrimp with sticky rice, which was perfect to sop up the buttery sauce.  Since we are not on vacation, we served ours with a big salad.

1 1/2 tablespoons olive oil
1 pound shrimp, peeled and deveined
salt to taste
6 cloves garlic, finely minced
1/4 teaspoon red pepper flakes
3 tablespoons lemon juice
1 tablespoon caper brine
1 1/2 teaspoons cold butter
1/3 cup chopped Italian flat leaf parsley, divided
1 1/2 tablespoons cold butter
water, as needed

1.Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
2.Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
3.Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
4.Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
5.Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
6.Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.


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