This recipe I duplicated does not really have much sauce. If I make a regular scampi, I don’t use the flour. Although I have read in an old San Francisco Pier 39 cook book that called for flour in their scampi….
Thanks for commenting.
Garlic Shrimp Recipe
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Welcome back!
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.
Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.
Makes 2 servings of 5 jumbo shrimp each.
Chef’s Note: You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Afterward, you peel and eat them, topped with the buttery garlic sauce and sticky rice.
25 comments - add yours
ChefTips
January 23, 2009
2hotinaz
January 23, 2009
Why do you use flour? Is it only to slightly thicken the sauce? I’ve made scampi many times, and the recipe is almost like yours, but no flour.
ChefTips
January 23, 2009
Great, I hope you enjoy the recipe. If you try the shrimp trucks, ask for Giovannhi’s truck location. They have good shrimp. Thanks for commenting.
Jason
SumFLip4rm4o8
January 23, 2009
I was driving around North Shore yesterday and saw those stands! I’m curious to try them actually! But I’ll make them myself instead.
AltarRS
January 23, 2009
Good luck with your dreams. And don’t stop dreaming! You will make it there one day. Drop me a message when you have made it. =D
ChefTips
January 23, 2009
Not YET! 
It is something I have always wanted to do. Right now I am raising my kids and have a job in the food industry that allows me to do so. Owning your own place is crazy. You have to be there 24/7 to be successful. Right now I want to be a successful Dad. Doing these videos is something I have always wanted to do too.
AltarRS
January 23, 2009
do you have your own restaurant?
ChefTips
January 23, 2009
When you cook them with the shell on, you peel the shell off as you eat them. That’s how they serve them in Hawaii. And yes, the larger shrimp are always better for this recipe. Thanks for commenting!
juicybabygirl212
January 23, 2009
I cooked them tonight for dinner with the shell off (I really don’t like biting into shell) and they weren’t as moist as they could have been. Next time I’ll try with the shell on. Also, make sure you use big shrimp because all I had in the freezer were little one’s and they sufficed but would’ve been better bigger.
ChefTips
January 23, 2009
Hi. I cooked them with the shell on. It helps keep the shrimp moist.
orourkemon15
January 23, 2009
do you take the shell off first or cook it with the shell on?.
ChefTips
January 23, 2009
Thank you! Let me know how this turns out for you.
Cheers,
Jason
awesomeberri
January 23, 2009
you my friend is the best chef i have to go to my local fish market and get sum shrimp im loking forward to making this on my pawpaws b day
ChefTips
January 23, 2009
I am pretty sure it’s still available. I have not used “Rock Shrimp” in years. I would consult your local market and see if they can get it special order. I believe most rock shrimp comes from Florida. It may be hard to find, but not impossible. Good luck, and thanks for your comment!
Jason
9aspengold5
January 23, 2009
Chef, I remember eating “Rock Shrimp” 20 years ago. Are they still available in the US ? they were so wonderful when sautee’d just as you showed on this video.
ChefTips
January 23, 2009
I really like Roy Yamaguchi’s food. He was a pioneer on Pacific Rim cuisine. I would research his recipes on the internet and start trying some of them out. I will be doing some pacific rim recipes in the future. Thanks for commenting.
Jason
tomcam808
January 23, 2009
Oh my gosh soo tasty
3cLipzZe
January 23, 2009
hi chef jason..im from philippines and freshly graduate of culinary arts in philippine women’s university..i want to learn and know more hawaiian menus..pls give me some tips..anyway.,nice menu..garlic shrimp.!so delicious..i tried it already..tnx..good day chef.!
ChefTips
January 23, 2009
Thanks for the input. I will try romys next time, if I am ever lucky enough to get back to the North Shore.
ChefTips
January 23, 2009
Thank you for the nice comment on the video. And I really thank you so much for subscribing.
Cheers! 
Jason
xxshadowxxs
January 23, 2009
geavanes is not as good as romys
mand1sh3p
January 23, 2009
So far this is my fav vid. I love how u got the music that goes w/the food and/or region the food is known for.
Subscribed!
ChefTips
January 23, 2009
Hi. Peel the shell off before you eat the shrimp. Sorry I forgot to mention that in the video.
Jason
spindext
January 23, 2009
So the shell is kept on during the cooking and is also eaten..?
ChefTips
January 23, 2009
Thanks so much for the comment. For sticky rice, we use calrose rice. It always turns out great! I don’t think the brand matters much, just the type of rice. Take care! Jason