This is one of those dishes you can't seem to forget. I have been trying to recreate the garlic shrimp we had in @Hawaii for years nowđ This recipe is close but it's always a work in progress. Let me know if you have tips or a recipe I should try.
INGREDIENTS:
⢠1 pound of jumbo shrimp, peeled and de-veined ⢠1 tablespoon of corn starch
⢠2 teaspoons paprika
⢠1 teaspoon of sea salt ⢠1/4 teaspoon black pepper
⢠12 large garlic cloves minced
⢠2 tablespoons extra virgin olive oil
⢠4 tablespoons butter
⢠1/3 cup dry white wine
⢠Fresh chopped parsley for garnish
⢠10-12 oz cauliflower rice
PREPARATION: 1. Place the cornstarch, paprika, salt, and black pepper in a zip-top bag, and mix these ingredients together until well blended. 1. Place the shrimp into the bag and coat them with the seasoning mixture. Set the shrimp aside. 2. In a large pan, heat the butter and one tablespoon of olive oil on medium-high heat until the butter has melted. 3. Add in 10 cloves of the chopped garlic and saute until the garlic has begun to turn light brown. 4. Add in the wine, and cook for about one minute until sauce looks well combined and slightly thickened. 5. Pour the garlic sauce into a small bowl and set aside. 6 Add the remaining olive oil to the pan and heat, add the shrimp to the pan and cook on for 2 to 3 minutes on each side. Make sure to not overcrowded the pan. 7. Once you have cooked all of the shrimp, add the garlic sauce, and stir until all the shrimp are coated with the sauce. Remove from the pan and set aside. 8. In the same pan add 1 tablespoon of butter and the remaining 2 tablespoons of garlic and saute until the garlic becomes fragrant. 9. Add fresh or defrosted cauliflower rice and saute until coated with garlic butter mixture. Add salt and pepper to taste and cook until rice has softened and excess moisture has evaporated. 10. Serve with garlic shrimp on top and garnish with parsley. ENJOY!đ