I want to recreate the fantastic spicy garlic shrimp I had the pleasure of eating twice for lunch while on O’ahu recently. Most recipes I’ve found seem to refer to Giovanni’s recipe, which I didn’t eat & so I have no reference point.
Jenny’s seemed to have a mix of butter, the PSTOG, and … sambal (?) or some other type of chili sauce vs. the cayenne and paprika powder suggested in the online recipes I’ve found.
I am also perplexed about the addition of flour I found in most of them, as the shrimp I had did not seem to be floured, but I could be wrong. Seems it makes the butter sauce stick to the shells/shrimp better? I haven’t quite decided yet whether to peel or leave the shells on - part of the enjoyment is sucking the sauce off of the shells before peeling, so you don’t miss a bit of it.
I am hoping to hear from people who have actually had Jenny’s shrimp & can shed some light.
I believe it was still during CH times when I created the acronym “TPSTO” as in ‘the proverbial shit ton of >insert ingredient<’ - often appearing as TPSTOB (B = butter), or TPSTOSC (SC = sour cream), etc. etc., and in this case garlic.
It’s become shorthand over in our WFD thread here & another cooking group I run, but I often forget it’s not a common or well-known acronym
Got it. Thanks
A prior Employer had used “FGBP” and was sure it was a commonly used professional Acronym (it isn’t ).
I had never seen or heard of it in 40 odd Years of Cooking.
I wish I could say I had tried this specifically, but maybe this can be a starting point?
You can probably add sambal to the compound butter (1 T. sambal per 1 T. butter, for me personally). I would use the whole head of roasted garlic, rather than a 1/4 cup. And, I’d double the compound butter.
I’m going to make a half batch of this recipe tonight (1 lb of shrimp for the two of us). I have made the compound butter - 1 head of roasted garlic, 4 T. unsalted butter, 3 heaped tablespoons of sambal oelek, a pinch of salt. The marinade for the shrimp is mayo, some oil from roasting the garlic, a splash of black rice vinegar, a Good Seasonings Italian packet (why is this in the house? who knows!), and some lime juice. The shrimp are what we had in the freezer - already shelled and deveined. I would imagine this would be fine with shell-on shrimp, especially if you’re grilling. Will post up results in WFD and back here.
Let me open with - I have no idea if this tastes like the one @linguafood had in Hawaii. However, this was pretty darn good! I think the need for the marinade and the grilling (I used my broiler) is debatable. I think the marinade does help protect the shrimp from a grill/broiler’s high heat a bit. Mine were done in about 3 minutes total. But, I also think you could probably, with or without the shell, just cook the shrimp in the compound butter. I do think the cooked mayo based marinade may help the butter sauce stick to the shrimp (no, I have no science for this other than when I stirred them into the butter everything seemed nicely emulsified and clung well). Sambal oelek and butter play well together!
I don’t know if this is similar to what you had, but it’s quickly become a favorite. From the description-
"Three decades ago, the first shrimp truck rolled out on the North Shore of Oahu, Hawaii. It served jumbo shrimp, a dozen to a plate with two scoops of rice, crackly shelled and dark with paprika and a rubble of garlic and butter — so much butter that the sheen stayed on your fingers all day. Rivals soon appeared and today, at least a dozen trucks vie for customers, both locals and tourists who drive an hour from Honolulu. When Kathy YL Chan, the writer behind the Onolicious Hawai‘i blog, reverse-engineered the recipe, she dredged the shrimp in mochiko (sweet rice flour) for extra crispness, although all-purpose flour works, too. She calls for one head of garlic here but uses two heads herself; feel free to adjust according to your taste. "
Gift link -
Mochiko is not necessary and there are mixed comments on whether to keep the shells on or not (the recipe is vague) - I do it without the shells.
It looks fantastic! I would probably forgo the mayo marinade and just toss the shrimp in a little flour. I also plan on cooking them in the compound butter.
Thanks for … TOFTT I’m sure it was hell hahahahaha!
I really like the looks of this recipe . But cooking the shrimp 3 to four minutes a side . Seems a little much . I like my shrimp 45 seconds to one minute a side , if that
).
