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Hawaii-Style Garlic Shrimp
by
Russ Crandall
Calificación: 4.0
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%20which%20has%20a%20higher%20smoke%20point%20than%20butter%20(previously%20I%20used%20olive%20oil,%20which%20I%20don%E2%80%99t%20like%20using%20at%20high%20temperatures).%20Also,%20by%20using%20tail-on%20(or%20even%20shelled)%20shrimp,%20the%20marinating%20liquid%20better%20penetrates%20the%20shrimp,%20making%20for%20a%20more%20flavorful%20(and%20less%20messy)%20experience.%3C/p%3E%3Cp%3EFor%20clarification%20(no%20pun%20intended),%20there%20is%20a%20difference%20between%20clarified%20butter%20and%20ghee,%20although%20the%20two%20are%20often%20confused.%20Clarified%20butter%20is%20butter%20with%20its%20milk%20solids%20removed,%20generally%20scraped%20from%20the%20surface%20of%20the%20butter%20as%20it%20gently%20simmers.%20Ghee,%20on%20the%20other%20hand,%20is%20made%20when%20the%20milk%20solids%20are%20allowed%20to%20fall%20to%20the%20bottom%20of%20the%20butter%20and%20brown%20as%20the%20butter%20simmers.%20Ghee%20has%20a%20more%20toasted%20flavor%20than%20the%20more%20neutral%20clarified%20butter.%3C/p%3E%3Cp%3E1.%20Combine%20the%20shrimp,%20garlic,%20wine,%20olive%20oil,%20salt%20and%20pepper%20in%20a%20resealable%20plastic%20bag.%20Place%20in%20the%20fridge%20to%20marinate%20for%202%20hours.%3C/p%3E%3Cp%3E2.%20In%20a%20wok%20or%20skillet,%20add%20the%20clarified%20butter%20and%20melt%20it%20over%20medium%20heat.%20Strain%20out%20the%20liquid%20from%20the%20marinade%20and%20add%20the%20liquid%20to%20the%20butter;%20bring%20to%20a%20simmer.%20Add%20and%20cook%20the%20shrimp,%20in%20batches,%20until%20mostly%20cooked%20through%20(mostly%20pink%20and%20opaque).%20Fish%20out%20the%20shrimp%20with%20tongs%20(be%20careful%20not%20to%20remove%20the%20garlic)%20and%20set%20aside%20in%20a%20colander%20that%E2%80%99s%20placed%20over%20a%20bowl%20(to%20keep%20the%20shrimp%20from%20getting%20soggy).%20Repeat%20this%20process%20until%20all%20of%20the%20shrimp%20is%20partially%20cooked.%20You%20should%20have%20a%20bunch%20of%20liquid%20and%20garlic%20left%20in%20your%20wok/skillet%20at%20this%20point.%3C/p%3E%3Cp%3E3.%20Increase%20the%20temperature%20to%20high,%20and%20reduce%20the%20sauce%20until%20the%20liquid%20evaporates%20and%20the%20garlic%20becomes%20golden%20brown%20and%20crispy,%20stirring%20constantly%20so%20as%20to%20not%20scorch%20the%20garlic,%20about%2015%20minutes%20total.%20This%20part%20takes%20patience;%20trust%20the%20process.%20You%E2%80%99ll%20know%20the%20garlic%20is%20ready%20when%20it%E2%80%99s%20crispy%20and%20when%20the%20oil%20starts%20to%20accumulate%20at%20the%20top%20of%20the%20liquid.%3C/p%3E%3Cp%3E4.%20Return%20the%20shrimp%20to%20the%20wok/skillet%20and%20stir-fry,%20tossing%20often,%20until%20fully%20cooked,%20about%202%20minutes.%20Squeeze%20on%20a%20bit%20of%20lemon%20juice,%20serve%20over%20rice%20and%20with%20lemon%20wedges.%3C/p%3E%3Cp%3E**%20Serve%20with%20a%20quality%20hot%20sauce%20like%20Tabasco%20for%20a%20little%20extra%20kick.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ERelated%3C/p%3E%3Cp%3ETags:%20cooking,%20dinner,%20food,%20garlic%20shrimp,%20ghee,%20gluten%20free,%20haleiwa,%20hawaii,%20kahuku,%20oahu,%20paleo,%20primal,%20recipe,%20rice,%20seafood,%20shrimp,%20shrimp%20truck,%20white%20rice%3C/p%3E){kind=link}