Delicious Copycat Giovannis North Shore Garlic Shrimp Recipe 415

Steps:

• Thaw, rinse and devein shrimp. In a small baking dish mix together flour, paprika and cayenne pepper. Then coat shrimp with four mixture. Preheat skillet about two minutes on medium high, then add clarified butter and immediately followed by chopped garlic. Let garlic cook for about a minute and add shrimp. Sprinkle ½ teaspoon salt and let cook for up to 3 minutes. Turn shrimp over and cook for several more minutes. Pour ⅛ cup of white wine over shrimp and add 2 tablespoons of regular butter. Cook until garlic is brown.

Steps:

• In a shallow bowl, combine the flour, paprika and 1 1/2 tsp salt. Lightly dredge the shrimp in the mixture, shaking off the excess. Set aside.
• Heat a large heavy skillet over medium-low heat. Add the oil, garlic and a pinch of salt. Cook, stirring, until the garlic is tender (about 2 minutes). Using a slotted spoon, remove and reserve the garlic, leaving the oil in the pan.
• Turn the heat up to medium high and add the shrimp in a single layer. Cook undisturbed for 2 minutes, then flip and cook until nearly opaque in the center, 1 to 2 minutes more. Add the sake and 1/2 tsp salt and cook, flipping the shrimp once, until the liquid is reduced by half (about 3 minutes).
• Add the butter and the reserved garlic, and cook, swirling the pan, until the sauce is emulsified. Remove from the heat, add the cilantro and lemon juice and toss to combine. Season to taste with salt and serve.
• Serve over two scoops of hot white rice North Shore style.

Steps:

• Rinse shrimp in cool running water and lightly pat dry. Stir the shrimp, garlic, salt, pepper, flour and butter gently together in a covered container. Allow to marinate in the fridge for at least one hour. Remove from fridge and let sit at room temperature for approximately 30 minutes.
• Heat a sauté pan over medium-high until hot. Pour contents of container into pan and sauté shrimp for about 3 minutes on each side. Once the garlic begins to brown, turn off heat. Remove the shrimp immediately and serve with the rice and lemon wedge. Spoon the extra sauce over the rice and shrimp.