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Erin Andrews & Maksim Chmerkovskiy - Argentine Tango
Dancing With The Stars Season 10 Week 8 May 10, 2010
Song: "Una Música Brutal" by Gotan Project
S...
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Erin Andrews & Maksim Chmerkovskiy - Argentine Tango
Dancing With The Stars Season 10 Week 8 May 10, 2010
Song: "Una Música Brutal" by Gotan Project
Score: 28 (9-10-9)
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Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover wil tell you that the real draw on Oahu is th...
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Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover wil tell you that the real draw on Oahu is the fresh garlic shrimp, served at roadside shrimp trucks along the North Shore.
Chef Jason Hill shows you how to make garlic shrimp scampi modeled after the famous shrimp shacks in Kahuku.
At our favorite stop, Giovanni's shrimp truck, in Kahuku, each plate includes 12 shrimp with two mounds of steamed sticky calrose rice and a lemon wedge. We hope you enjoy this — it's almost a perfect replica of Giovanni's shrimp.
Mahalo!
Hawaiian Shrimp Truck Scampi
10 shell-on U-15 (extra large) shrimp, deveined
1 head (10 cloves) garlic, peeled and roughly chopped
1 cup flour
2 tablespoons paprika
1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes)
1/2 stick clarified butter (see our video recipe)
1/2 teaspoon salt
1/8 cup white wine
2 tablespoons regular butter
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.
Makes 2 servings of 5 jumbo shrimp each.
Chef's Note: You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Afterward, you peel and eat them, topped with the buttery garlic sauce and sticky rice.
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peanut56 favorited a video
(2 weeks ago)
This is how I do my hair on an everyday basis. Thanks to my friend Babs for being todays hair model :)
I am not affiliated with the ISO rolling styl...
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This is how I do my hair on an everyday basis. Thanks to my friend Babs for being todays hair model :)
I am not affiliated with the ISO rolling styler, nor am i getting paid for this video.
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