juicy succulent meaty just full of
flavor
hmm no kissing after eating this dish
if you've ever explored the North Shore
in Oahu
while hungry chances are you've heard of
this dish a little huh busy bee's Insung
and we are continuing on with our
Hawaiian series with a very popular
famous dish that people travel to the
North Shore for to enjoy I am talking
about Giovanni shrimp trucks shrimp
scampi with all of its garlicky buttery
goodness with that succulent shrimp ball
this dish is one to recreate and I'm
going to show you how if you guys are
fans of Giovanni shrimp truck be sure to
give this video a like and don't forget
to subscribe for more Hawaiian food
ideas go ahead and get started
so I have about a pound of large to
jumbo prawns this one is about a 16 to
20 size so I'm gonna devein it by just
scoring the top through the shell and
remove the nasties because you really
don't want to eat by E
16 to 20 size basically means there are
16 to 20 of these shrimps in a pound all
right I have ten three I have about 15
more to go so Giovanni crimp truck is
one of those places where it's like a
must visit every time like my friends or
anyone comes back they always rave about
it if you guys have ever been there go
ahead and comment below and let me know
what your favorite dish is because they
have various um shrimp dishes one is
like just a lemon butter there's the
shrimp scampi and then there's like a
really spicy one that they serve with
rice or mac salad and for me it's always
been the shrimp scampi just because I
love garlic and that sauce over white
rice is just it's an experience for sure
so every summer when I was growing up I
would always actually my parents would
always take us to Hawaii so I feel like
I have a deep connection
the islands there's like a photo of me
on the beach with this Hello Kitty
floaty that I found it was such a
different place back then it's it was a
lot more like homey country ish very
much like a tourist attraction but not
as modern as it is now like if you go to
Waikiki it's like it's like fancy so the
reason why I chose this shrimp variety
was because well number one the store
did not have tiger prawns which is what
Giovanni shrimp truck uses this one is a
Gulf white shrimp and it just looked
really juicy so you want to make sure
you get a pretty substantial sized prawn
to stand up to all that garlic and the
rice and the sauce because you want to
be able to just bite into it and get
that shrimp meaty goodness so I finished
deveining the shrimp and as you can see
I left the shell on just because I think
the texture really complements the
shrimp once you cook it up and I'm gonna
show you my special technique for
keeping it crunchy but now I'm gonna go
give it a quick rinse to remove all the
impurities and then we're gonna come
back and prep our garlic and the rest of
the marinade all right so it's garlic
shrimp scampi and I'm going to use a
whole bulb of garlic yes the whole thing
no kissing after eating this dish but
I'm also going to show you a really cool
hack to peel the garlic quickly you need
two metal bowls about the same size I'm
gonna help it by just kind of peeling it
out if you guys know this hack let me
know by commenting below and for this
hat if you ever want to just use it for
like one or two cloves of garlic you can
totally do this too it doesn't have to
be a whole bulb so now you flip this
over and then you just shake it really
hard ready
I hope that worked look you can already
see the peels coming out you guys ready
for some magic
[Music]
Steve mostly separated and you get whole
peeled garlic it's amazing it's not a
perfect science for example this one the
shell is still on or the peel is still
on so some of them you do just actually
need to peel it off but it's a lot
easier than peeling it without shaking
so we have about 15 big garlic cloves
here and I'm just gonna put it into my
food processor and chop them up I'm
looking for pretty even medium sized
chunks here I like to do this slowly
because you can easily make this really
fine and I don't want that and I think
we're there but this is the size that
I'm looking for so that we don't burn
our garlic I have about a quarter cup
here and I'm probably just gonna take
about 1 tablespoon to marinate the
shrimp then I'll add 2 teaspoons of
paprika to add some color 1 teaspoon of
Hawaiian salt Alaia Alaia Alaia it's
baked Hawaiian red clay mixed with sea
salt it's not like your regular salt
it's more of like hmm it has a nutty
earthiness to it I really like it and
any time I'm doing Hawaiian food I use
this salt but you guys tell me how to
pronounce it correctly in the comment
bullet section below and then about 1/4
cup of olive oil and a squeeze of lemon
and now we'll just mix mix mix so that's
our marinade I'm gonna let it sit for
about 15 minutes so that the flavors
really penetrate the shrimp and then
we're gonna start cooking it off to cook
the shrimp
I think giovani shrimp truck actually
makes the garlic butter sauce first and
then they toss in the shrimp but I like
to maintain a little bit of crunch to
the shell so I'm doing kind of like a
Vietnamese style what we usually do is
take the shrimp with the shell on and
just dredge it in a cornstarch mixture
usually there's like garlic powder salt
and stuff but since I've already
marinated this it's just pure cornstarch
dip both sides and
in my pan with a layer of hot oil I'm
just gonna pan fry it for about 2 to 3
minutes on each side and just keep
adding the shrimp to the pan you got to
kind of act fast with this and I have
the heat on like medium low because I
don't want to burn it
so I'm working in batches here and if
you see the oil or towards the middle
start to burn it just get a paper towel
and wipe it off and then you just start
over
[Music]
dang does this look beautiful or what
like it has a perfect crunchy shell and
to be honest I could just eat the shrimp
like this but since we're doing garlic
scampi I gotta do the garlic so our pan
looks pretty good here I'm gonna keep
the oil because the shrimp really impart
a lot of flavor when you fry it up like
this I'm just gonna kind of scrape the
burnt pieces out though be very gentle
if you're using a cast iron like this
this is my baby but I got this so on top
of our oil I'm gonna add five
tablespoons of unsalted butter this is
not the healthiest dish you guys but
it's one of those dishes but you just
wanna enjoy sometimes with your friends
or maybe make it for a party after the
butter we're gonna add the remaining
chopped garlic in there and saute it
just until it becomes golden brown
that'll take about three minutes you
definitely do not want to burn the
garlic here so err on the side of it
being a little bit undercooked to make
sure it doesn't burn keep it moving just
keep it stirring is there anything
better than cooked garlic with butter I
don't think so it smells incredible and
then once it gets to the right color
we're gonna add a squeeze of lemon in
there a pinch of salt and then we're
gonna add the shrimp back in
[Music]
I added the shrimp back in just go in
that buttery garlic sauce and this is it
let's plate this baby so to plate my
shrimp scampi I'm gonna keep it really
simple like they do at Giovanni shrimp
truck they're gonna add two scoops of
white rice which I have here got my
handy dandy ice cream scoop we'll add a
generous portion of her shrimp scampi
I think they usually give you like a
dozen and then you gotta have that sauce
on the rice garnish it with a wedge of
lemon just to cut through the grease and
then they usually serve it with Lexus
red chili sauce but I recently found
this coconut sriracha which I love and I
think it'll pair so well so I'm gonna
put it in this ramekin on the side and
voila this is my recreation of Geovany
shrimp truck shrimp scampi oh it looks
so good and it really it looks legit
like this looks like it could be the
real deal let's go ahead and give the
shrimp a try we'll add a squeeze of
lemon this is the real deal you guys mmm
so the flavor is buttery garlic you just
as you imagined it would be but with the
addition of the lemon it cuts through
the grease a little bit and because we
did that extra step of dredging it with
the cornstarch the skin maintains a
crunch but it even goes further with
that like batter outside
I'd love to hear about your memories at
Giovanni shrimp truck if you've ever
been or even just your adventures in
Hawaii thank you so much for watching I
have a lot more Hawaiian recipes coming
at you some really good desserts and
some classics so stay tuned I'll see you
guys next time Aloha Mahalo bye mmm a
spicy care but the shrimp is still juicy
succulent meaty just full of flavor
hmm make this to bring you back to
Hawaii
Today, we're making garlic shrimp scampi inspired by Giovanni's Shrimp Truck in Hawaii! Coconut Haupia Tiramisu: https://youtu.be/fNVIIPrsjrA Butter Mochi: https://youtu.be/Wka-evkzYTw Miso Loco Moco: https://youtu.be/zPrWC2_OwfQ Oahu Food Tour: https://youtu.be/-xXBG8Hac0s SUBSCRIBE & Hit The Notification Bell ➜ http://bit.ly/honeysucklecatering Turn ON Notifications! Last Video: Make sure you LIKE, COMMENT, and SUBSCRIBE to my YouTube Channel for Easy & Healthy Recipes and Inspiration! WATCH MORE! HEALTHY HOLIDAYS: https://www.youtube.com/playlist?list=PL81ef2gEnaNNPy3qM-xczPUBmBakpA554 COOKBOOK COOK-A-LONG: https://www.youtube.com/playlist?list=PL81ef2gEnaNOUkKdUtcum8XiH_U_m3F6M CHALLENGES: https://youtube.com/playlist?list=PLq... WEEKNIGHT MEALS: https://www.youtube.com/playlist?list=PL81ef2gEnaNNrxW3fIJU__oG50b5t-g-C LATEST VIDEOS: https://www.youtube.com/user/honeysucklecatering/videos?sort=dd&view=0&shelf_id=18 Follow Me :) MY NEW WEBSITE: http://bit.ly/honeysucklenewblog Instagram: https://www.instagram.com/honeysuckle/ Twitter: http://twitter.com/dzunglewis Business inquires: hi@dzunglewis.com My Blue Nonstick Pans (similar): https://shopstyle.it/l/4iNz My COLORFUL Pots: http://bit.ly/honeysucklecreuset My Chef's Knives: http://bit.ly/2SMmfdj My Waffle Iron: https://shopstyle.it/l/20gW Gold Rimmed Ramekins: Mini Food Processor: https://shopstyle.it/l/20fz Cast Iron Skillet: http://shopstyle.it/l/BmVW Le Creuset Pink Pot: http://shopstyle.it/l/h6GL Marble Slab Board: http://shopstyle.it/l/h6hf Non-stick Frying Pan: http://shopstyle.it/l/uvRN Mini Food Processor: http://shopstyle.it/l/tSDD Vitamix Blender: http://shopstyle.it/l/tSFm Hot Plate Burner: http://shopstyle.it/l/jsCX Crate and Barrel bowl: http://shopstyle.it/l/h6Gi West Elm Gold Flatware: http://shopstyle.it/l/h6t3 My Staub: http://shopstyle.it/l/knN5 Anthropologie bowls: http://shopstyle.it/l/h6G3 My Latte Bowls: http://shopstyle.it/l/knNy Cutting board: http://shopstyle.it/l/h6uj KitchenAid Mixer: http://shopstyle.it/l/bZfs Immersion Soup Blender: http://shopstyle.it/l/knOf Le Creuset Dutch Oven: http://shopstyle.it/l/bPXm Smeg Toaster: http://shopstyle.it/l/bPXr Raccoon Salt Jar: http://bit.ly/2tzMFoU Music licensed from Lullatone: https://www.youtube.com/user/lullashawn Garlic Shrimp Scampi Recipe: De-vein 1 lb large prawns (16-20 size), keeping the shell intact Wash, place in a bowl, and add 1 tbsp minced garlic 2 tbsp paprika 1 tsp Hawaiian salt 1/4 cup olive oil Squeeze of lemon Mix and marinate 15-30 minutes In a heated large skillet (medium-low) add a layer of cooking oil Dredge the shrimp in cornstarch and fry 2-3 minutes each side Cook in batches and drain on a paper towel. With the oil remaining in the pan add 5 tbsp unsalted butter and 1/4 cup minced garlic, saute until golden brown, stirring constantly Add 1/2 lemon’s juice, and a pinch of salt, then the shrimp. Coat evenly in the butter garlic sauce. Plate with steaming hot rice, a wedge of lemon, and spicy sauce Mailing Address: P.O. Box 2786 Toluca Lake, CA 91602 © 2019 Honeysuckle Catering. All Rights Reserved.