Giovanni Style Shrimp Scampi

shrimp

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!

Ingredients:

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.

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Simple Crawfish Etoufee

It’s crawfish season, and I had about 2 lb of crawfish leftover from crawfish boil that we had earlier in the month. We didn’t know what to do with them, we froze the crawfish. The crawfish are boiled anyway.

Then, a friend of mine, had an idea to make etoufee out of the crawfish.  I didn’t know what that was until I moved down to a Southwest state. Apparently, it looks like a stew.. it’s a seafood stew. People make the etoufee with shrimps or crawfish. This was my first time making etoufee. So, I copied from 2 different recipes, and this what I got- Please pardon the mistakes, and modify them to suit your flavor.

I think this was pretty good, and I felt better eating it. I know I love it! But, whenever I go to a restaurant, I always feel guilty after eating it. It tastes so rich and yummy!

Serves 10

Boil the live crawfish in a big pot of orange juice with lots of crawfish boil, 2 big onions, and 2 big garlic bulbs, minced- reserve the broth
1/2 cup butter (8 tbp)
2 large onion, chopped
4 cloves garlic, minced (I love garlic)
1/4 cup and 2 tbps all purpose flour
2 pound crawfish tails
6 tablespoons canned tomato sauce
6 green onions, chopped
salt and pepper to taste
3 tablespoons Cajun seasoning, or to taste
6 cups water or use the broth from the crawfish boil
Minced parsley (optional) for garnish

Peel the crawfish tails and side aside the tail meat. Melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Add more seasoning to taste. Simmer for 5 to 15 minutes over low heat, until the flavors is soaked in. If needed, add more butter for taste.

See, why etoufee is so good? It’s all about the butter! I used Smart Balance margarine, so I don’t have to feel so guilty! LOL!

You can eat the etoufee over rice or with pasta, such of penne. Yummy!! Enjoy!

Creamy, Cheesy, and “Health-ier” Pasta Sauce with Spinach and Shrimp

It was one of those days where I craved for a creamy pasta sauce. So, I looked what I have on hand inside my pantry, and created something out of them. This one is very simple, yet it was satisfying to me. I think the tricks to making creamy pasta sauce are milk and all purpose flour. With those two ingredients on hand, you can make a good and creamy pasta sauce. And oh! don’t forget the cheese of course! Cheese makes anything yummier!

2 cups milk
all purpose flour
1 cup frozen spinach- chopped
1/4 cup parmesan cheese
1 tbp butter
2 cloves garlic- minced
1/2 lb shrimp

Melt butter in a pan, stir fry garlic until fragrant. Put in shrimp, and half way cook them. Pour in milk, chopped spinach, and parmesan cheese. Bring the mixture to a boil. Put in flour and stir until the sauce is thicken, and the shrimps are fully cooked (pink or peach in color). Turn off the heat and serves it over spaghetti.

That is it. Easy!