Shrimp Molokai Recipes

HAWAIIAN GARLIC SHRIMP RECIPE

Steps:

• Place 1 tablespoon of the olive oil and 6 tablespoons of the butter in a large skillet over medium heat on the stove.
• Once the butter has melted and begun to foam slightly, add the garlic and saute until browned but not burned.
• Pour the garlic sauce into a bowl and keep warm.
• In a mixing bowl, toss the shrimp in the flour, paprika and salt and pepper to taste.
• Add the other tablespoon of olive oil and two tablespoons of butter to the skillet over medium heat.
• Once the butter has melted, add the shrimp to the skillet in one single layer. Cook for 3-4 minutes per side until cooked through. Do not overcook the shrimp or they will become tough. You may need to cook the shrimp in batches to make it through them all.
• Once the shrimp is cooked, add the butter sauce back to the skillet,and toss the shrimp to coat.
• Serve the shrimp over a bed of white sticky rice.

MOROCCAN SHRIMP WITH TOMATOES AND ONIONS

Steps:

• For the quick preserved lemon: In a small saucepan, combine lemon, lemon juice, and salt. Bring to a simmer and cook until lemon is soft, approximately 15 minutes. Cool, then chop. Set aside
• For the shrimp: Preheat the oven to 400 degrees F.
• In a heavy-bottomed skillet over medium heat, add the oil followed by onions, garlic, and tomatoes. Gently cook, stirring, until vegetables are fragrant, about 3 minutes. Add the ras el hanout and salt and roast in the oven 5 to 7 minutes. Remove from the oven and fold in chopped preserved lemon.
• Arrange shrimp over the tomato mixture in an even layer. Drizzle with olive oil and place in the oven until the shrimp are cooked through and are bright coral pink, about 2 minutes. Remove, top with chopped cilantro and serve.

SHRIMP MOLOKAI

Steps:

• Shell and devein shrimp. Place in a bowl together with a mixture of all the ingredients except the butter and sesame seeds. Marinate for 2-3 hours. Strain shrimp and brush with melted butter. Roll shrimp in sesame seeds and cook lightly in a buttered pan until they turn pink. Boil remaining marinade liquid for 10 minutes to reduce it, then strain and use as a dip for the shrimp.