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<blockquote data-quote="moreluck" data-source="post: 688420" data-attributes="member: 1246">Hawaiian Shrimp Truck ScampiHawaiian scampiYield: 2 ServingsMain Ingredient: ShrimpCuisine: Hawaiian10 shell-on U-15 (extra large) shrimp, deveined1/2 stick clarified butter1 head (10 cloves) garlic peeled and roughly chopped1/2 teaspoon salt1 cup flour1/8 cup white wine2 tablespoons paprika2 tablespoons regular butter1/4 tablespoon cayenne for spicier tastes)InstructionsTo 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.</blockquote>

[QUOTE="moreluck, post: 688420, member: 1246"] [B]Hawaiian Shrimp Truck Scampi[/B] [I]Hawaiian scampi[/I] Yield: 2 Servings Main Ingredient: Shrimp Cuisine: Hawaiian 10 shell-on U-15 (extra large) shrimp, deveined 1/2 stick clarified butter 1 head (10 cloves) garlic peeled and roughly chopped 1/2 teaspoon salt 1 cup flour 1/8 cup white wine 2 tablespoons paprika 2 tablespoons regular butter 1/4 tablespoon cayenne for spicier tastes) [U]Instructions[/U] 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. [/QUOTE]

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