Giovanni Style Shrimp Scampi


If you have ever been a tourist or even a local in Hawaii, you must have visited the famous “Giovanni Shrimp Truck” in the North Shore. I remember that I used to drive 30- 45 minutes literally almost every weekend from where I lived in town to Kahuku just to eat at the place. I’ve tried some other shrimp trucks too in Kahuku, but they never tasted the same or even close to Giovanni. Their sauce is even on sale in bottles at Walmart in Hawaii. At least, I found some before.

Now, that I have moved away from Hawaii… every once in a while, I miss Giovanni’s shrimp. So, I came across this recipe that is very close and similar to it. I was in heaven, It’s so ono and so easy to make! Happy trying!


1 lb big shrimp, headless, shell-on, tail-on, deveined
Scant 1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
2 oz unsalted butter (1/2 stick)
1 1/2 tablespoon olive oil
5 cloves garlic, peeled and minced
2 tablespoons white wine
Salt, to taste
1/4 teaspoon sugar
1 teaspoon fish sauce (optional)
Squirts of lemon juice
1/2 heaping teaspoon freshly ground black pepper

Clean and rinse the shrimp and deveined. Pat dry with paper towels.

In a big plastic bowl or container, mix the flour and the cayenne pepper together. Transfer all the shrimp into the flour, toss around to coat the shrimp lightly with the flour. Transfer the shrimp out and dust off the excess flour. DO NOT OVERCOAT with too much flour. You just want a very light dust of flour on the shrimp. Discard the flour mixture.

Heat up a saute pan and add the butter. As soon as the butter melts, add the olive oil. Add the garlic and stir well before adding the shrimp into the pan. Saute the shrimp and keep stirring. Add the white wine, salt, sugar, and fish sauce (if using). Continue to saute until the shrimp is nicely cooked. Add a squirt or two of the lemon juice and the black pepper. Stir to combine well and serve immediately.


Flavorbliss Deliciously Lazy Lasagna

I don’t know what I compelled to put the word “lazy” in this recipe. Maybe because I was feeling lazy when I made this, and use the easiest and shortcut ingredients. Meaning, whatever I had at that time in m pantry. And of course! I put lots of garlic and cheese on it!  We love garlic, onion, and we love cheese!  I bought a block of “Dubliner” cheese at Costco, and did not know what to do with it. So, I tried it on the lasagna… OMG!!! I would never go back to just  regular mozzarella for the dish.. it was delicious! and it melted beautifully o top of my lasagna.. so it was an added bonus of the goodness!

All I can say is.. we had some leftover, but it was totally swept clean the next day!  Give it a try… these what went in to the deliciously lazy dish:

1 pound lean ground beef
1 onion, chopped
2 cloves of garlic
1 jar (32 oz) spaghetti sauce- save about 1-2 cups for the bottom and top layers of lasagna
2 cups water
2 tablespoon dried oregano
3 tablespoon garlic powder
2 teaspoons salt
2 teaspoon basil
1/4 teaspoon ground black pepper
1 tub (16 oz) cottage cheese
1 cup grated Parmesan cheese
2 eggs- beaten
9 lasagna noodles- cook al dente
1 pound shredded mozzarella cheese (I used “Dubliner” cheese from Cotsco- It’s delicious!)
1 package of frozen spinach, drain well
1 cup of mushroom, sliced

In a large skillet, stir fry garlic and onion until fragrant. Put in beef, and cook until brown. Drain. Mix in spaghetti sauce in the beef in a large saucepan, water, oregano, basil, garlic powder, salt and pepper. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.

While sauce is simmering, mix cottage cheese, parmesan and beaten eggs until smooth. Set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. I add oil, so the pasta would not stick together when you drain them.

Preheat oven to 350 degrees F (175 degrees C).
Place a cup of spaghetti sauce in the bottom of a 9×13 inch baking dish. Cover sauce with 3 noodles. Layer with 1 cup spaghetti sauce, 3 lasagna noodles and half the cottage cheese mixture in the baking dish. Repeat layers. Top with remaining noodles, sauce and cheeses.

Bake in the preheated oven for 45 minutes. Let it stand for 5 minutes before serving.


Spanish? I Like!

Spanish rice or some would claim it, Mexican rice… To me, there is no difference. Well, maybe a little. Both are so close in flavor for me, and I love it! It is awesomely good served with any Mexican dish. Easy and simple to make, you’d make it over and over again. Give it a try!

1 cup of uncooked rice

2 tablespoon olive oil
2 cloves of garlic or more, minced
2 tablespoon cilantro and 2 tsp for garnish
2 cup of chicken broth or water
4 plum or roma tomatoes, chopped
1/2 onion, chopped finely in squares
1 tsp cumin
salt and pepper to taste
1 tsp chili powder

Heat oil in a deep skillet over medium heat. Saute garlic until fragrant then add onion, saute until transparent. Put in rice and saute rice with garlic and onion for about 3 mins or until rice is golden brown.

Stir in chopped tomatoes. I suggest that you don’t use canned tomatoes because it will give a redder look to the rice and sweeter taste. Stir in for about a minute or so then add chicken broth or water. Put in cilantro and season with chili powder, cumin, pepper and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.


Published in: on August 24, 2010 at 8:31 AM  Leave a Comment  
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