A La Truck Shrimp Recipes

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HAWAIIAN SHRIMP TRUCK RECIPE



Hawaiian Shrimp Truck Recipe image

A Hawaiian garlic shrimp truck recipe straight from the North Shore of Oahu makes a fast weeknight meal that kids love! The cooks on the shrimp truck spilled all the secrets for their buttery Giovanni's shrimp recipe that is a favorite for garlic lovers and now we can make it at home.

Categories     Food Culture

Number Of Ingredients 9

1 pound large shrimp, deveined
1 stick butter
1/4 cup vegetable oil
1 head garlic, peeled and chopped (yes, you need it ALL!)
3/4 cup flour
2 tablespoons paprika
1/2 teaspoon cayenne
1-2 teaspoon sea salt
1 lemon, cut into slices or wedges

Steps:

  • Combine flour, paprika, and cayenne pepper in a dish and toss the shrimp in the mixture to coat.
  • Heat a large skillet over low heat.
  • Add the butter, oil and garlic, allowing the garlic to cook for 3-5 minutes.
  • Raise the heat to medium and add the shrimp in a single layer. Cook for 3-4 minutes on one side, then turn the shrimp and cook for 3-4 minutes on the other side.
  • Add salt.
  • Cook for another minute or two.
  • Squeeze a bit of fresh lemon juice over the shrimp to zest up the flavor.
  • Serve immediately with a side of white rice and a lemon wedge.

SHRIMP AND CLAMS A LA PLANCHA



Shrimp and Clams a la Plancha image

Cooking shrimp with their shells on gives them so much more flavor. Here, they're paired with sherry-steamed clams, garlicky beans, romesco, and fresh dandelion greens.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Yield Serves 8 to 10

Number Of Ingredients 11

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 cloves garlic, thinly sliced (1 heaping tablespoon)
1 pound shell-on jumbo shrimp (10 to 11 per pound), veins removed
3 thyme sprigs
Kosher salt and freshly ground pepper
1/2 cup fino sherry
18 littleneck clams, scrubbed
Garlicky Beans, for serving
Frances's Romesco Sauce, for serving
Fresh dandelion greens, for serving

Steps:

  • Melt butter with oil in a large cast-iron skillet over medium heat. Add garlic and cook, stirring, until soft and translucent, about 1 minute. Add shrimp and thyme. Season with salt and pepper; cook until shells change color and start to peel away from shrimp, about 2 to 3 minutes per side. Transfer shrimp to a plate.
  • Add sherry to skillet; increase heat to medium-high. Bring to a boil and cook until reduced by half, 1 minute. Add clams. Cover with a lid or foil and cook until clams open, about 5 minutes. Discard any unopened clams. Return shrimp to skillet just to reheat. Serve, with beans and some of their broth, a drizzle of oil, pepper, romesco, and greens.

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