There’s a food truck in Hawaii, on the way to the North Shore, that was there LONG before food trucks became a “thing” here in the states.
It’s something to see, with all its graffiti. Everyone is allowed to sign it if they want.
But the food…. is incredible.
Everyone orders the same thing.
The shrimp served over rice with a lemon wedge.
As soon as I came home I had to learn how to make it. And I’ve been serving it in the summer ever since. The only difference, I peel my shrimp before I cook it so it soaks up every bit of delicious butter and garlic. I don’t have a ton of time to cook in the summer, so this is easy for me to make ahead of time. Letting the shrimp marinate for the day. And I serve it with couscous instead of rice. Just for a change.
Giovanni’s Shrimp
Ingredients
- 1 bag of frozen extra large shrimp (peeled and deveined)
- juice of one lemon
- salt and pepper
- two teaspoons cajun season
- dash of chili powder
- 1 stick butter
- 10 garlic cloves minced
- 2 tablespoons flour
Marinate shrimp with the lemon juice, salt and pepper, cajun seasoning and chili powder for several hours. (Also, the spices should be to your liking, add less or more)
Melt butter on medium heat and sauté garlic. Add flour to thicken. It should turn a little brown. Add shrimp and cook for about 7 minutes until done. Serve and pile on the extra sauce!