FoodBanter.com - View Single Post

Bruce[_28_]

In article >,
says...
>
> On Sunday, October 2, 2016 at 1:31:08 PM UTC-10, cshenk wrote:
> > dsi1 wrote in rec.food.cooking:
> >
> > > That would be the Hawaiian Garlic Shrimp. It's a popular dish
here.
> > > The shrimp with the shell is lightly coated with flour seasoned with
> > > cayenne. Butter is melted in a pan and heated until bubbly. Add the
> > > shrimp and fry a couple of minutes on each side - longer if it's
> > > large. Flip the shrimp. Add a large amount of chopped garlic and fry
> > > until browned and shrimp is done. Don't overcook the shrimp. Plate
> > > the shrimp and spoon the garlic on top.
> > >
> > > I make this dish with oil instead of butter and the shrimp is fried
> > > at high heat and burned in a controlled manner. You wouldn't normally
> > > be able to cook shrimp this way - unless you leave the shell on.
> > >
> > > As far as how you're going to eat this thing - you're on your own.
> >
> > Close relative dish! This one however had no fat at all. No garlic of
> > note either. I do like the garlic shrimp. I also agree, shelling when
> > cooking this way, doesnt work. Folks who have only had shelled shrimp,
> > are missing part of the charm but unaware of it.
> >
> This group tends to be jaded and not very adventurous - they're not
> going to get it. The younger generation will.

They're not all pioneers of the palate here, and some are absolute
gastronomic fuddy duddies, but there are also some with Asian food
inclinations, which I suppose you're referring to.