Last Friday I shared a recipe with you, and today, I wanted to share another recipe. Instead of a dessert like last week’s crepes, I’ve decided to share the recipe for my version of Kahuku shrimp.
Having Kahuku shrimp was always something I looked forward to as a kid, and even now, as a 25-year-old, I still get excited when I know we’re going to the shrimp truck. If you’ve never had the chance to eat Kahuku shrimp, it’s basically the shrimp scampi that you can get throughout the North Shore of Oahu. There are a bunch of different food trucks and restaurants throughout the North Shore that serve this shrimp, but each place adds their own twist to it. Some of the more well-known places to get shrimp are Giovanni’s and Romy’s, but my family goes to the Famous Kahuku Shrimp Truck that’s a little smaller and not as popular as others, but their shrimp is what I ate growing up and it’s what I absolutely love!
Taking the trip up north was always a treat for me, because I knew that meant I’d be able to get a shrimp plate from the Famous Kahuku Shrimp Truck. When I was younger, we’d go there a few times every year since it was one of our stops as we went around the island, which happened usually on New Year’s Day, some state holidays, or when someone from out of town was here to visit. Now that I’m older, I have the freedom to take the drive and get some shrimp… But sometimes that’s just too much of a hassle. So instead of constantly driving up north to fulfill my shrimp cravings, I learned to make my own Kahuku style shrimp at home.
Save yourself the drive (or the plane ticket, depending on where you are, haha) and try out this recipe!
-10 to 12 large shell-on shrimp, deveined
-1/2 stick of butter, cut into smaller slices
-8 to 10 garlic cloves, peeled, roughly chopped
-2 tbsp. olive oil
-1/2 cup, plus 3 tbsp. of all-purpose flour
-Salt and pepper to taste
-1/2 cup shredded cabbage (optional)
1. Rinse and dry the shrimp.
2. Place shrimp into a bowl, season with salt and pepper, add 1/2 cup of flour and coat shrimp evenly.
3. All olive oil to pan and heat over medium-high heat.
4. Add garlic and sauté until slightly brown. Be careful not to burn the garlic.
5. Add butter, mix to combine with oil and garlic.
6. When butter starts to foam, add shrimp in a single layer. Flip over when the bottom of the shrimp begins to brown. (About 2 to 3 minutes on each side.)
7. Remove shrimp and place over shredded cabbage.
8. Reduce heat to low-medium and add in remaining 3 tablespoons of flour to the oil and garlic, stir to combine.
Add flour accordingly to desired thickness.
9. When sauce reaches desired thickness, take off the heat and pour over shrimp and rice.
The measurements I’ve listed are all guestimates. Whenever I cook my own recipes, I usually do things by eye or by taste, so I encourage you to change this recipe to fit your own preferences.