Hawaiian-Style Shrimp

• porciones: 2 (8 oz. Per person)
• tiempo activo: 30 Min.
• tiempo total: 30 Min.

Ingredientes

1 pound shell-on shrimp OR Chicken or Tofu

½ cup minced garlic (24 to 28 cloves)

⅓ cup soy sauce

½ cup chili garlic sauce

½ cup extra-virgin olive oil, plus more for searing the shrimp

1 tablespoon mochiko (sweet rice flour)

Salt and freshly ground black pepper

4 tablespoons unsalted butter

Minced fresh chives

1 lemon, halved, seeds removed

Cooked rice, for serving

Instrucciones

1. In a large bowl, combine the shrimp, garlic, soy sauce, chili garlic sauce, olive oil, mochiko, and pinches of salt and pepper. Cover with plastic wrap, place in the fridge, and marinate for at least 30 minutes, or you can go as long as overnight. The longer in the marinade, the better it'll be.

2. In a large pan, heat 1 tablespoon olive oil over high heat. When it begins to shimmer, use tongs to pull half of the shrimp directly out of the marinade and into the pan, or as many shrimp as you can fit in a single layer without overcrowding. Sear the shrimp until they're charred and just start to turn opaque, 1 to 2 minutes. Flip, sear the other side, and cook until the shrimp are almost cooked through and not quite completely opaque, about 30 seconds. Transfer to a large plate.

3. Add a touch more oil to the pan, then add the remaining shrimp, again in a single layer. Sear and cook until the shrimp begin to turn opaque, 1 to 2 minutes, then flip. Once you flip the shrimp, add ½ cup of the marinade, ½ cup water, and the butter, shaking the pan to emulsify and smooth the sauce. The sauce should be pretty loose, loose enough to drip off the back of a spoon. Taste and adjust the seasoning if necessary. If it's too salty, add a splash of water.

4. Remove the pan from the heat and add the shrimp you cooked earlier and toss to combine everything with the sauce. Shower the pan with the minced chives and squeeze half a lemon all over. Give the pan one more good shake.

5. To serve, distribute the shrimp among four plates. Add 2 scoops of rice onto each plate. Slice the other half of the lemon into wedges and make sure every plate gets a wedge of lemon. Serve it up.

Notas

Sweatpants Version

The longer the shrimp sit in the marinade, the longer they will have to absorb the flavors and the better it will be. If you're pressed though, you can marinate the shrimp for as little as 30 minutes. It won't be as deeply flavorful, but it'll still be good.

Bonus Rounds

Any sauce remaining in the pan is awesome brushed on a few pieces of toast. Broil the toast for a few minutes for a shrimp-y garlic bread.

Power Up

For a less buttery, less saucy version of this garlic shrimp, broil the shrimp instead of cooking it in the pan. About 10 minutes before cooking, preheat the broiler. As it preheats, melt 2 tablespoons butter and line a sheet pan with parchment paper. Pull the shrimp from the marinade and place them on the sheet pan in a single layer. Broil the shrimp 2 to 3 minutes per side until cooked through. Once the shrimp are cooked, toss them with the melted butter and chives, squeeze a bit of lemon all over, and serve.