**Garlic Butter Shrimp: A Simple yet Delicious Hawaiian Dish**

When it comes to cooking up a storm in Hawaii, simplicity is key. Take this garlic butter shrimp recipe, for instance - it's easy to make and packed with flavor. The dish starts with a basic premise: prawns with their heads on. As the cook notes, having the head on is crucial for achieving that perfect color. "You just won't get that color if you don't have the head on," they explain.

The next step involves adding a little white pepper to give the dish a subtle kick. The cook also mentions finishing the recipe with a couple of pats of butter - because, let's be real, garlic butter is a game-changer. "This is garlic butter shrimp after all," they say with conviction. And it shows in the final product, which looks absolutely stunning.

To plate this dish, the cook uses a simple yet elegant approach: white rice, an ear of corn, and some fresh greens from their garden. The greens add a pop of color to the plate, making the entire arrangement look appetizing. The cook notes that they didn't even need the dipping sauce provided by Remy's - the dish was perfect just the way it was.

Speaking of Remy's, this dish was actually cooked up at a local restaurant in Hawaii. The cook mentions that using fresh shellfish is essential to making this recipe shine. "They get them right out of the ponds right behind the stand," they say. This ensures that the prawns are incredibly fresh and flavorful.

The key to this recipe lies in not overcooking the prawns. They should have a nice little chew to them, but not be rubbery or hard at all. The cook notes that garlic can be added in varying amounts depending on personal preference - for instance, if you like a stronger garlicky flavor, add more garlic!

**A Taste Test**

When it comes time to taste the dish, the cook breaks out their fingers (or rather, impeccably clean ones) and takes a bite of the rice. The buttery goodness from the shrimp soaks into the soft and tender rice, making for a match made in heaven. "It's like natural seafood butter - scrum-diddly-umptious!" they exclaim.

The cook also notes that using prawns with their heads on makes them more prone to going bad faster. This is because the fatty goodness within the head can cause the shrimp to spoil quicker. However, when cooked fresh and served immediately, this dish is truly a delight.

**Tips and Variations**

For those looking to take this recipe to the next level, consider adding an extra layer of flavor with some garlic - perhaps a few more cloves than the cook used in their original recipe? The key is to experiment and make the dish your own. And remember, when it comes to cooking shellfish, there's nothing worse than overcooking them. Aim for that perfect balance of texture and flavor.

**Getting Your Hands on Fresh Shellfish**

For those interested in trying this recipe out for themselves, consider visiting a local seafood market or restaurant in Hawaii. Remy's and Giovanni's are both popular options, but the cook swears by their garlic shrimp at a local eatery in Oahu. And remember to follow your nose - if it smells fresh, it probably is!

"WEBVTTKind: captionsLanguage: engreetings my beautiful lovelies it's emmy welcome back today i'm going to be trying to recreate a dish that i had on a recent trip to hawaii it was one of my absolute favorite dishes and it is for north shore style garlic shrimp also known as kahuku shrimp and we had it at romy's and it was absolutely fantastic rumi's is a little shrimp prawn shack and surrounding the stand there are ponds where they actually farm their shrimp and prawns so you can't get any fresher than that so yesterday i went to the asian market and i saw some prawns with their heads on that looked really really fresh so i was inspired to recreate this dish now this dish is similar to shrimp scampi you've got shrimp you've got garlic you've got butter but what's different is this is served with two scoops of rice and in this case what we got at romy's it was also served with a little piece of corn on the cob and a little salad so let's go ahead and get started now i need my little torch thing otherwise the fire's not gonna go on all right lighter where are you i can't film this without fire alright i'm back turn this on i'm heating up my pan here i'm gonna use some safflower oil here and then i've got some clarified butter clarified butter is just butter that has the milk solids removed and that's what burns and we don't want this to burn we're going to add some more butter later this is butter garlic shrimp after all i've got a bowl of beautiful prawns these have their heads on they're nice and large and fresh to clean these up i used a serrated knife a bread knife and i sliced the back of the prawn and i took out the digestive tract and then ran it under some cool water to make sure it was nice and clean so i did that for all the shrimp you want to keep the head on because that has some beautiful fat that will color our butter and our sauce and make it nice and red so i've got about a half a head of garlic here it's probably about a tablespoon and a half of chopped garlic we want it chopped small but we don't want it minced because again we don't want it to burn because it'll be bitter okay so this is nice and hot now i'm going to go ahead and add my prawns whoa now best to make sure that your prawns are dry because that will happen all right so be careful these will spatter so to prevent some spattering although these are spattering i'm gonna go ahead and pat these dry a bit they're killing me stop it stop how many is that six seven oh my gosh it's so dangerous okay make sure you ah eight ah okay i'm gonna do nine because i like nine i'm gonna dry my prawn off okay now don't get too close to this because it wants to attack you ah i need sleeves i guess i didn't dry my shrimp off well enough so these have their shells on and these are pretty large so it's going to take a little bit of time for them to kind of cook up i'm going to bring out the heavy guns yeah yeah this is why you have extra long chopsticks seriously seriously so this is making a mess i've seen video footage of them cooking at romy's and they use walks which makes a lot of sense because you know you've got all the spattering going on i'm gonna flip look at that oh my gosh look at that color so beautiful okay to make this authentic i would definitely recommend getting proms with their heads on now at this point i'm going to reduce the heat just a little bit now i'm going to add my garlic more oil and more butter then move the garlic over a little bit to the side so it doesn't burn which i wish you could smell this now if you don't like garlic you probably won't like this dish but if you're anything like me you will love this dish oh my gosh look at that now after that initial kind of sear we don't need to have the flame up too high now i'm going to add a little splash of water to kind of sauce this up a bit it kind of deglazes it and loosens things off the bottom i'm gonna add a little bit of salt this is salt that i got from hawaii do you see this beautiful red color this is all attributed to the beautiful fat that's inside the prawns head so in my opinion if you're gonna make this dish you have to get prawns with their heads on otherwise you just won't get that color okay i'm gonna add a little bit of white pepper i'm gonna finish with a couple pats butter yep this is garlic butter shrimp after all that looks gorgeous okay i'm gonna go ahead and plate this up we're ready to eat got my white rice i've got my little ear of corn these greens actually came out of our garden i'm just recycling that container got some mustard greens i've got some romaine lettuce purple kale oh yes now remy's also served this with a little bit of a dipping sauce but we didn't even use it it didn't need it whatsoever it was like a soy sauce base but we didn't need that at all it was just perfect the way it was oh my goodness this looks so good oh incidentally i did not use all of that garlic i used half of that garlic because i didn't use all that shrimp put some of that garlicky goodness right on top okay i am dying to eat this this looks absolutely spectacular and it comes together so fast quick easy beautiful okay i'm gonna use my fingers but i probably should have like something for the rice right okay let's see now i am armed but i'm gonna go ahead and go in here with my impeccably clean fingers okay just like crawfish or crawdads you take off the head and you suck all that goodness out of there briny delicious sweet seafoody rich so so so rich it's like natural seafood butter so delicious i'm gonna have some of that with the rice i love this pairing of buttery rich seafood with rice such a great compliment the rice is soft and tender and it just sucks up all of that buttery juice so good okay now for the shrimp since we butterflied and deveined it it makes it really easy to peel just peel that off you can also eat the shell if you like but it's a bit much for me and then we've got that beautiful shrimp right there here we go delicious absolutely scrum-diddly-umptious you have to like garlic you probably should like shrimp but even if you don't like shrimp or prawns definitely check this recipe out it's delicious and so simple easy to put together but you must must must have fresh shellfish particularly if you're using shrimp or prawns with their heads on that's one of the reasons why they remove the heads is that the shrimp tends to go bad faster because it has all that fatty yummy goodness in it so make sure they're fresh you know it looks fresh by number one using your nose if it smells it's not fresh these were previously frozen and i could see that they were just thawing so they had not been sitting out in the fish market for a long time so i also knew that was a good indication that these were fresh as well if you can get these as fresh as you can get them at romy's this would be even more delicious i think that is the key to the dish being just so wonderful is the freshness of the shrimp and prawns itself they get them right out of the ponds right behind the stand this could be even garlickier i only put in about two or three cloves of garlic about half the amount of mine because i didn't put all the shrimp in my pan because they didn't quite fit and they were kind of being a little bit you know vault so if you like garlic add more garlic make this dish your own it's really simple it's all about making sure you got your heat under control and doing what you want it to do and by the way don't overcook your prawns you are cooking this in a garlic sauce so you're kind of being cautious in terms of the temperature anyways but there's nothing worse than overcooked shellfish these are perfect they should have a nice little chew tim but they shouldn't be rubbery or hard at all so if you ever find yourself in hawaii i definitely recommend getting yourself some garlic shrimp you can find it all over the islands this example came from oahu we had romy's we had a couple others and romy's was my favorite but there's also giovanni's as well which i think is a huge favorite among people as well so yeah get yourself some garlic shrimp or make it for yourself at home alrighty i hope you guys enjoyed that one i hope you guys learned something if you've missed my other hawaii videos be sure to check them out i have a little playlist lots of taste tests of island treats there and yeah please share this video with your friends follow me on social media like this video and subscribe so you can watch more of these cooking recipes and i shall see you in the next one toodaloo take care bye salad what's salad for when we got shrimp ripegreetings my beautiful lovelies it's emmy welcome back today i'm going to be trying to recreate a dish that i had on a recent trip to hawaii it was one of my absolute favorite dishes and it is for north shore style garlic shrimp also known as kahuku shrimp and we had it at romy's and it was absolutely fantastic rumi's is a little shrimp prawn shack and surrounding the stand there are ponds where they actually farm their shrimp and prawns so you can't get any fresher than that so yesterday i went to the asian market and i saw some prawns with their heads on that looked really really fresh so i was inspired to recreate this dish now this dish is similar to shrimp scampi you've got shrimp you've got garlic you've got butter but what's different is this is served with two scoops of rice and in this case what we got at romy's it was also served with a little piece of corn on the cob and a little salad so let's go ahead and get started now i need my little torch thing otherwise the fire's not gonna go on all right lighter where are you i can't film this without fire alright i'm back turn this on i'm heating up my pan here i'm gonna use some safflower oil here and then i've got some clarified butter clarified butter is just butter that has the milk solids removed and that's what burns and we don't want this to burn we're going to add some more butter later this is butter garlic shrimp after all i've got a bowl of beautiful prawns these have their heads on they're nice and large and fresh to clean these up i used a serrated knife a bread knife and i sliced the back of the prawn and i took out the digestive tract and then ran it under some cool water to make sure it was nice and clean so i did that for all the shrimp you want to keep the head on because that has some beautiful fat that will color our butter and our sauce and make it nice and red so i've got about a half a head of garlic here it's probably about a tablespoon and a half of chopped garlic we want it chopped small but we don't want it minced because again we don't want it to burn because it'll be bitter okay so this is nice and hot now i'm going to go ahead and add my prawns whoa now best to make sure that your prawns are dry because that will happen all right so be careful these will spatter so to prevent some spattering although these are spattering i'm gonna go ahead and pat these dry a bit they're killing me stop it stop how many is that six seven oh my gosh it's so dangerous okay make sure you ah eight ah okay i'm gonna do nine because i like nine i'm gonna dry my prawn off okay now don't get too close to this because it wants to attack you ah i need sleeves i guess i didn't dry my shrimp off well enough so these have their shells on and these are pretty large so it's going to take a little bit of time for them to kind of cook up i'm going to bring out the heavy guns yeah yeah this is why you have extra long chopsticks seriously seriously so this is making a mess i've seen video footage of them cooking at romy's and they use walks which makes a lot of sense because you know you've got all the spattering going on i'm gonna flip look at that oh my gosh look at that color so beautiful okay to make this authentic i would definitely recommend getting proms with their heads on now at this point i'm going to reduce the heat just a little bit now i'm going to add my garlic more oil and more butter then move the garlic over a little bit to the side so it doesn't burn which i wish you could smell this now if you don't like garlic you probably won't like this dish but if you're anything like me you will love this dish oh my gosh look at that now after that initial kind of sear we don't need to have the flame up too high now i'm going to add a little splash of water to kind of sauce this up a bit it kind of deglazes it and loosens things off the bottom i'm gonna add a little bit of salt this is salt that i got from hawaii do you see this beautiful red color this is all attributed to the beautiful fat that's inside the prawns head so in my opinion if you're gonna make this dish you have to get prawns with their heads on otherwise you just won't get that color okay i'm gonna add a little bit of white pepper i'm gonna finish with a couple pats butter yep this is garlic butter shrimp after all that looks gorgeous okay i'm gonna go ahead and plate this up we're ready to eat got my white rice i've got my little ear of corn these greens actually came out of our garden i'm just recycling that container got some mustard greens i've got some romaine lettuce purple kale oh yes now remy's also served this with a little bit of a dipping sauce but we didn't even use it it didn't need it whatsoever it was like a soy sauce base but we didn't need that at all it was just perfect the way it was oh my goodness this looks so good oh incidentally i did not use all of that garlic i used half of that garlic because i didn't use all that shrimp put some of that garlicky goodness right on top okay i am dying to eat this this looks absolutely spectacular and it comes together so fast quick easy beautiful okay i'm gonna use my fingers but i probably should have like something for the rice right okay let's see now i am armed but i'm gonna go ahead and go in here with my impeccably clean fingers okay just like crawfish or crawdads you take off the head and you suck all that goodness out of there briny delicious sweet seafoody rich so so so rich it's like natural seafood butter so delicious i'm gonna have some of that with the rice i love this pairing of buttery rich seafood with rice such a great compliment the rice is soft and tender and it just sucks up all of that buttery juice so good okay now for the shrimp since we butterflied and deveined it it makes it really easy to peel just peel that off you can also eat the shell if you like but it's a bit much for me and then we've got that beautiful shrimp right there here we go delicious absolutely scrum-diddly-umptious you have to like garlic you probably should like shrimp but even if you don't like shrimp or prawns definitely check this recipe out it's delicious and so simple easy to put together but you must must must have fresh shellfish particularly if you're using shrimp or prawns with their heads on that's one of the reasons why they remove the heads is that the shrimp tends to go bad faster because it has all that fatty yummy goodness in it so make sure they're fresh you know it looks fresh by number one using your nose if it smells it's not fresh these were previously frozen and i could see that they were just thawing so they had not been sitting out in the fish market for a long time so i also knew that was a good indication that these were fresh as well if you can get these as fresh as you can get them at romy's this would be even more delicious i think that is the key to the dish being just so wonderful is the freshness of the shrimp and prawns itself they get them right out of the ponds right behind the stand this could be even garlickier i only put in about two or three cloves of garlic about half the amount of mine because i didn't put all the shrimp in my pan because they didn't quite fit and they were kind of being a little bit you know vault so if you like garlic add more garlic make this dish your own it's really simple it's all about making sure you got your heat under control and doing what you want it to do and by the way don't overcook your prawns you are cooking this in a garlic sauce so you're kind of being cautious in terms of the temperature anyways but there's nothing worse than overcooked shellfish these are perfect they should have a nice little chew tim but they shouldn't be rubbery or hard at all so if you ever find yourself in hawaii i definitely recommend getting yourself some garlic shrimp you can find it all over the islands this example came from oahu we had romy's we had a couple others and romy's was my favorite but there's also giovanni's as well which i think is a huge favorite among people as well so yeah get yourself some garlic shrimp or make it for yourself at home alrighty i hope you guys enjoyed that one i hope you guys learned something if you've missed my other hawaii videos be sure to check them out i have a little playlist lots of taste tests of island treats there and yeah please share this video with your friends follow me on social media like this video and subscribe so you can watch more of these cooking recipes and i shall see you in the next one toodaloo take care bye salad what's salad for when we got shrimp ripe\n"