Hawaiian shrimp scampi (feeds 3–4)

  • 2lbs 13–15/lb shrimp
  • 1 stick butter
  • 1 head of garlic
  • Dry white wine
  • Lemon
  • Finely chopped green onions for garnish
  • Flour
  • Paprika
  • Cayenne
  • Salt
  1. Defrost shrimp (keep shell on) until close to room temperature
  2. Dry shrimp off really well
  3. Combine 2:1 ratio of flour to salt/paprika/cayenne (at your discretion) and mix
  4. Prepare garlic butter sauce — over low-med heat, melt 1 stick of butter and drop in 1 head of minced garlic. Cook garlic to preferred doneness but do NOT burn it. Add splash of dry white wine, and a squirt of a lemon wedge and allow wine to cook off. Turn off stove when done, immediately adding salt, paprika and cayenne to taste.
  5. Lay out de-veined shrimp on baking tray and lightly dust shrimp with flour mixture. Lightly is key here — too much flour and you get fried shrimp which is not what we are going for. A little pinch of flour will do. Flip over and dust other side when finished.
  6. In a large pan, pour 1–2 tbsp half canola/half olive oil and set to med-high heat
  7. Fry shrimp for 2–4 mins a side. Cook in batches and do not crowd the pan (shrimp should not touch each other). Set aside finished shrimp in a large bowl. Repeat until all shrimp fried.
  8. Pour garlic butter sauce over shrimp, adding finely chopped green onions and toss. Serve with hot rice, extra garlic butter and lemon wedges. Bon appetit!

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