Cook Local – Garlic Shrimp Bowl
This week I’m going to send you back out to the market at Pismo’s Costal Grill. The reason I shop there for seafood and fish is because it’s really fresh! Here’s a great example – last weekend we stopped by for lunch just as they were receiving their order. Check out this beautiful seabass! I snapped this picture on our way into the restaurant. After lunch, we picked up some uncooked shrimp for this meal.
This dish was inspired when visiting our kids in Hawaii. During one visit we stopped at Ono Steaks & Shrimp Shack. It was lunchtime and people were lined out the door so we figured it must be good!
We listened to what everyone else was ordering and kept our order the same – Garlic Shrimp. We’ve been back several times since.
When we came home, I worked to replicate that meal (minus the pile of macaroni salad) and I’ve succeeded! 😀 Give this a try – it’s an easy meal your whole family will enjoy!
- 2 tablespoons butter
- 2 tablespoons canola oil
- 1/2 cup chopped garlic (you can purchase pre-chopped garlic!)
- 1 tablespoon minced ginger
- 1 Fresno chili, seeded, membranes removed and finely minced
- 2 tablespoons cilantro minced
- 1 lime, 1 teaspoon zest and the lime juiced
- 1 tablespoon soy sauce
- 1 pound shrimp, deveined, shells removed and rinsed
- 1 cup jasmine rice, cooked according to package directions.
- Clean and devein the shirmpl, rinse and pat dry – set aside. Chop the garlic, mince the ginger, chili & cilantro.
- Next begin roasting the garlic & spices. Add the butter and canola oil to a large skillet over low heat. When the butter has melted, add the garlic, ginger and chopped chili. Continue cooking this on low and stirring occasionally for about 20 minutes. Do not get in a hurry and turn up the heat. Roasting garlic slowly mellows the flavor of the garlic and makes it sweet and delicious. If you try and cook it more quickly the garlic will become bitter. (I know 1/2 cup chopped garlic sounds like a lot, but it’s ok to cheat and purchase pre-chopped garlic (not minced!).
- Cook the rice according to package directions. When cooked, fluff with fork and set aside.
- Increase the heat to medium and add the shrimp in one layer across the pan. When pink on the first side 2-3 minutes, flip them over and cook the second side of the shrimp. About 5 minutes total.
- When the shrimp are cooked, remove the pan from the heat. Add the zest & juice of the lime, cilantro and soy sauce. Toss to coat evenly.
- Serve over cooked rice and with some fruit for a delicious, healthy meal.
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