Garlic Shrimp Recipe

Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover wil tell you that the real draw on Oahu is the fresh garlic shrimp, served at roadside shrimp trucks along the North Shore. Chef Jason Hill shows you how to make garlic shrimp scampi modeled after the famous shrimp shacks in Kahuku. At our favorite stop, Giovanni's shrimp truck, in Kahuku, each plate includes 12 shrimp with two mounds of steamed sticky calrose rice and a lemon wedge. We hope you enjoy this — it's almost a perfect replica of Giovanni's shrimp. Mahalo! Hawaiian Shrimp Truck Scampi 10 shell-on U-15 (extra large) shrimp, deveined 1 head (10 cloves) garlic, peeled and roughly chopped 1 cup flour 2 tablespoons paprika 1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes) 1/2 stick clarified butter (see our video recipe) 1/2 teaspoon salt 1/8 cup white wine 2 tablespoons regular butter To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides. Heat saute pan over high heat. Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side. After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color ...

Tuna Steaks with Grilled Shrimp Recipe by the BBQ Pit Boys

Like fresh grilled fish? Be sure to try this BBQ Tuna, smothered in Smoked Red Pepper sauce recipe at your next barbecue. Top it off with some Jumbo Shrimp with butter soy sauce on bamboo skewers and you'll have yourself one mighty fine barbecue!! You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---

Barbecue Secrets - Marinated Shrimp Wrapped With Bacon

We've all had "shrimp on the Barbie." Pretty hard to beat, right? Well, as a famous TV chef might say, here's a great way to "kick it up a notch." The following is a recipe for marinated shrimp wrapped with bacon. This recipe serves 4. You will need:

24 medium sized shrimp, peeled and de-veined with tails left on


1 bottle of Wishbone Italian Dressing


8 strips of bacon (regular slices, not the thick kind)


1 cup barbecue sauce


½ stick melted butter

Toothpicks

Wash your shrimp in cold water. Pat them dry a bit. Place in a zip lock bag and pour in the bottle of Wishbone Italian Dressing. Let these marinate for at least an hour in the refrigerator. Cut each bacon slice into three strips and wrap a strip around each shrimp, securing it with a toothpick. I recommend NOT using thick sliced bacon. Since shrimp cooks pretty fast you want the bacon to be crispy too. For a nicer presentation, leave the tails on and fan them out. Grill the shrimp until the bacon is cooked fairly crispy, being careful not to overcook the shrimp. Keep them moving and flipping them over to prevent burning.

Warm up the barbecue sauce in a cup and mix in the melted butter. Pull the shrimp off the grill and arrange them on a plate. Brush with sauce. Serve hot. Your guests will think you are some sort of God! This recipe works well with scallops too. If you don't like seafood then you probably haven't even read this far, but I have prepared this recipe using small pieces of chicken. I like the dark meat from the thigh.

Shrimp Recipe Coconut With Chipotle Adobo Sauce

Grilled coconut shrimp recipe with Chef Tony, he begins by making a coconut milk batter; with flour, eggs, corn starch, honey, and baking powder. Next he prepares the dredge with shredded coconut, flour, corn starch, lime zest, salt and pepper. After this, he begins working on my favorite part; the Chipotle and Adobo spicy dipping sauce with honey and butter. I'm not sure I even needed shrimp once I tasted the sauce, but they complement each other so well. We know you will feel the same about this healthy twist on a favorite shrimp appetizer. Keep On Grilling! BBQGuys

Ruth's Chris Steakhouse's Barbecue Shrimp Orleans - Make it at Home

Ruth's Chris Steak House is that fancy restaurant with the funny name.

A restaurant critic once suggested that Ruth's Chris Steak House could be used as a sobriety test: anyone who could say that name three times certainly couldn't be intoxicated.

Why the Funny Name?

Single mother, Ruth Fertel, bought a restaurant in 1965 named "Chris Steak House," and she acquired the right to use that name as long as the restaurant remained in the original location. But after a kitchen fire destroyed the first building they were forced to move and Ruth needed a new name. She didn't want to lose customers who knew and loved Chris Steak House but she couldn't use the name at the new location. So she added her name and "Ruth's Chris Steak House" was born. It has proven to be effective as people remember the name because it's so unusual.

The Ruth's Chris Steakhouse website reports that it is the nation's largest upscale restaurant company with 109 operations (United States, Puerto Rico, and internationally) selling over 17,000 steaks a day and grossing more than $250 million annually.

How Do They Get the Steaks to Taste So Good?

Well, obviously, they start with the very best cuts of beef money can buy. The best beef produces the best steaks. The beef is aged and cut thick to make it tender and juicy.

Then they cook it in a way that would be impossible for most home cooks. They sear each side at 1800 degrees Fahrenheit (over 3 times hotter than any average home stove will get.) The seasoning is simple and something you can try at home: Salt, pepper, parsley and lots of butter are all that are used. Real butter is the key to most restaurant foods tasting better than most home foods according to Anthony Bourdain in Kitchen Confidential. Ruth's Chris uses one ounce per steak.

Then the steaks are served on plates heated to 500 degrees Fahrenheit (as hot as a home oven will get.)

A Ruth's Chris Steak House Recipe You Can Try at Home

The San Antonio Express-News published this recipe, for one of Ruth's most popular appetizers, a while back.

INGREDIENTS

Barbeque Butter

1 pound Butter

2 teaspoons Black Pepper

1/4 teaspoon Cayenne Pepper

1 1/2 teaspoon Paprika

1 teaspoon Salt

1/2 teaspoon whole dried Rosemary Leaves (measured, then finely chopped)

2 ounces (1/4 cup) Garlic, finely chopped

2 teaspoons Worcestershire Sauce

1 teaspoon Tabasco Sauce

1 1/2 teaspoons Water

For Shrimp

1 tablespoon plus 1 teaspoon Olive Oil

1 pound (16-20 count), cleaned, peeled and deveined shrimp

1/4 cup chopped Green Onions

1/2 cup dry White Wine

Sourdough Bread, for serving

DIRECTIONS

For Barbecue Butter:

Soften butter at room temperature to 70-80 degrees.

Place butter, pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water into mixing bowl.

Whip on high speed 3 minutes or until thoroughly blended.

Refrigerate to 40 degrees.

For the Shrimp:

This will use 1 cup of the butter; reserve extra for another use
Makes about 2 1/2 cups

Pour olive oil in a hot sauté pan.

Add shrimp to the sauté pan and cook on one side for 1-2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.)

Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.

Add white wine and cook until reduced to 1/4 cup.

Stir in 1 cup cold Barbecue Butter, reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.

Serve immediately in a bowl preheated to 160 degrees.

Thanks To : Good bbq sauce At Amazon.com