North Shore Garlic Butter Shrimp Plates

The famous Kahuku shrimp-truck plate at home: lightly dusted shrimp seared crisp and drowned in golden garlic butter, with two scoops of rice to soak it all up.

Ingredients

• 1½ lb large shrimp, deveined (shell-on or peeled)
• 1½ heads garlic, minced (about ½ cup)
• 6 tbsp butter
• 1 lemon
• 2 tbsp chopped parsley
• 1¾ cups jasmine or Calrose rice
• ½ English cucumber, sliced

From your pantry: 2 tbsp cornstarch, 1 tbsp paprika, ½ tsp cayenne, 1½ tsp salt, 3 tbsp olive oil, 1 tsp rice vinegar.

Instructions

1. Start the rice. Toss the cucumber with the vinegar and a pinch of salt for a quick side.
2. Pat the shrimp very dry. Toss with the cornstarch, paprika, cayenne and salt until lightly and evenly coated, more of a dusting than a crust.
3. Melt the butter in a large skillet over medium, add the garlic and cook, stirring, until fragrant and just turning golden, about 2 minutes. Pour it into a bowl.
4. Wipe the pan, add 1½ tbsp oil and heat over medium-high. Sear half the shrimp in a single layer until crisp and pink, 1 to 2 minutes per side. Repeat with the remaining oil and shrimp.
5. Turn off the heat, pour the garlic butter back over the shrimp and toss. Squeeze over the lemon, scatter with parsley and serve with two scoops of rice and the cucumbers.

Tip: Kahuku trucks cook the shrimp shell-on, so the shells fry crisp and you eat them with your fingers. Sweet rice flour (mochiko) instead of cornstarch gives the most authentic coating.

Nutrition per serving

Good for

Adapted from Takes Two Eggs.

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