Hawaiian Spicy Garlic Shrimp (Adapted from Refugee Kitchen)
- 2 lbs 16-20 large shrimp, head off, shell on and butterflied
- 1½ stick unsalted butter
- 2 heads of garlic, minced finely (about 20-25 cloves)
- Worcestershire sauce
- ¾ cup chicken stock (low sodium)
- 1 cup flour
- 2 Tbsp smoked paprika
- salt & pepper
- olive oil
- lemon wedges
- Over medium heat, melt ½ stick butter with 1 tablespoon olive oil.
- Add a heaping spoonful of garlic and begin to saute 20-30 seconds.
- Add shrimp in a single layer and allow to fry 1½ minutes depending on the size of shrimp.
- Flip shrimp over and cook for another 30 seconds before adding ¼ cup chicken stock, 1/8 teaspoon salt, 3-5 dashes of Worcestershire sauce, black pepper, squirt of lemon juice and 2 squirts of Sriracha sauce.
- Toss together another 30 seconds and pull off the heat immediately. Repeat process with remaining shrimp until all is cooked.
- Serve over rice with extra lemon on the side.
Keith cooked these shrimp outside on his grill. They were spicy and tangy from the lemon juice, and tasted great with my Huli Huli Chicken recipe. We had a fun Hawaiian bbq in our backyard.