Hawaiian shrimp scampi (feeds 3–4)
- 2lbs 13–15/lb shrimp
- 1 stick butter
- 1 head of garlic
- Dry white wine
- Finely chopped green onions for garnish
- Defrost shrimp (keep shell on) until close to room temperature
- Dry shrimp off really well
- Combine 2:1 ratio of flour to salt/paprika/cayenne (at your discretion) and mix
- 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.
- 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.
- In a large pan, pour 1–2 tbsp half canola/half olive oil and set to med-high heat
- 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.
- 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!