Hawaiian Garlic Shrimp & Rice
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes plus 1 hour marinating time
Cooking time: 20 minutes (8 minutes shrimp, 15 minutes rice)
Serves: 4
- 750g/26.4ozs. shrimp or prawns
- 15 cloves garlic, peeled and chopped (around 1 head of garlic)
- 75ml/2.5flozs. extra virgin olive oil
- 30ml/1flozs. lemon juice
- 2 teaspoons salt
- 1/2 cup glutinous rice flour (you can also use rice flour or plain all purpose flour)
- 2 teaspoons sweet paprika
- 1 teaspoon cayenne pepper
- 100g/3.5ozs. butter, salted
Garlic Rice (or if you like things really garlicky, try this garlic rice recipe)
- 1.5 cups/315g/10.7ozs. sushi or koshihikari rice
- 1.5 cups/375ml/12.7flozs. water or chicken stock
- 1 cup/250ml/8.8flozs coconut milk
Step 1 - Remove the heads of the shrimp or prawns and with a sharp knife cut down the back of the prawn removing the grey goo. Be careful doing this as prawn shells can be slippery. Marinate the headless prawns in the olive oil with the chopped garlic, lemon juice and salt in the fridge for 1 hour.
Step 2 - While the prawns are marinating make the rice. Rinse the rice and then add the water or stock and coconut milk and bring to a boil. Knock down to a very low heat and keep the lid on and steam for 15-20 minutes. It should be quite a sticky rice that you can scoop using an ice cream scoop.
Step 3 - When the prawns have finished marinating whisk the flour with the paprika and cayenne pepper in a shallow bowl. Shake the garlic bits off the prawns and place the prawns in a bowl and lightly dust with the seasoned flour. Heat a large frypan on medium heat and add half the butter. Toss half of the prawns in the flour mixture and place in the pan and fry. Remove from the pan and then do the same with the other half lot of prawns and remaining butter but this time also add in the olive oil and garlic mixture and fry the garlic in the butter and oil. Note: if your pan is huge you can do this all at once but mine was a regular sized pan and I didn't want to overcrowd the pan. Serve with extra cayenne pepper sprinkled on top, lemon wedges and 2-3 scoops of rice per person-add extra garlic from the pan on top of the rice.