No trip to Hawaii would be complete without a trip to a shrimp truck or as my friend Ben calls it, “Scrimps Shack”. The Scrimps Shack and Giovanni’s are two of my favorites. I remember a particular trip to Oahu, Pru and I were still kidless and so we aimlessly just drove around. While driving along H1 en route to North Shore, we happened upon a shrimp truck that I thought was Giovanni’s. We followed it for a good ten miles before I realized it wasn’t a shrimp truck at all but just a janky refrigerator repair van. That’s how much I love the world famous Kahuku shrimp, so named for the sleepy town in the north east part of the island from which these freshwater shrimp are farmed.
We sadly are not making it to the islands this year so we are bringing some of that island food to the mainland.
1 lb medium shrimp (21/25 per lb)
3 cloves garlic, finely chopped
6 cloves roasted garlic*
1 stick butter
1 1/2 cup white wine
1/2 cup lemon juice
3-4 tbsp olive oil
1/4 tsp chili pepper flakes
1/2 tsp Italian seasoning
1/2 cup grated Parmesan cheese
salt and pepper to taste
1 tbsp Italian parsley
*How to make roasted garlic: Drizzle garlic cloves with olive oil and sprinkle with salt. Bake cloves of garlic in a sealed aluminum foil packet in a 350 degree oven for 20 minutes. When done, remove from oven and this should be soft enough to mash with a fork. Set aside.
Sautéx shrimp in olive oil until just pink and no longer translucent. Remove from pan and set aside. Saute garlic in butter and olive oil, being careful not to burn. Add roasted garlic, wine and lemon juice to the pan. Sprinkle grated parmesan cheese over the mixture. Cook for 10-12 minutes until reduced to half. Place shrimp back in pan and add Italian seasoning, chili pepper flakes, salt and pepper to taste.