Hawaiian Shrimp Truck Scampi

1 review, 5 star(s). 100% would make again

Ready in 15 minutes

Hawaiian scampi


10 shrimp; shell-on U-15 (extra large), deveined
10 cloves garlic; peeled and roughly chopped
1 cup flour
2 tablespoons paprika
; (for spicier tastes)
1/2 stick clarified butter; (see our video recipe)
1/2 teaspoon Salt
1/8 cup white wine
2 tablespoons regular butter

Original recipe makes 2



To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.

Heat saute pan over high heat.

Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.

After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.

Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.

Verified by stevemur
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Calories Per Serving: 696 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Afterward, you peel and eat them, topped with the buttery garlic sauce and sticky rice. [I posted this recipe.]
tarapea 5y ago

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