I have never heard of a Giovanni Shrimp Truck, but I wish I had after I made this recipe that I found on maona.net. Usually I adapt a recipe but this one I followed pretty much to the t, with the exception of doubling the quantity, opting for the butter instead of olive oil and skipping the sticky plastic tables. 🙂
Shrimp Shack Garlic Shrimp
Add a scoop of rice to serve one as a meal.
- 1/4 cup olive oil (sub. butter for extra artery clogging power)
- juice of one lemon
- 2 tablespoons white wine
- 8-10 or more good sized cloves of garlic, minced. You can never have too much.
- 1 tablespoon paprika
- a dozen shrimp, the biggest buggers you can find
- sticky plastic tables, stray cats, graffiti (optional)
- lemon wedges (optional)
Sauté everything but the shrimp over medium-low heat until the garlic is a nice golden brown. While shrimp is cooking, spill soda on the plastic table to create authentic stickiness. Crank the sauté heat to turbo and add the shrimp. Keep stirring until the shrimp are just barely done. Remove immediately to prevent them going all rubbery and flavorless.
Serve shrimp over rice, scraping all the little garlic bits onto the rice. By now the stray cats will have been drawn by the aroma and your shrimp truck experience is complete!
OK, what had happen was, I couldn’t find the recipe and adapted it a little to the ingredients I had on hand and…
RV (Rhonda Version) Truck Stop Shrimp
- 1 stick of butter (arteries smarteries)
- juice of one lemon (you can use 1/2 cup of Real Lemon™ but REAL lemon is better)
- 1/2 cup white wine (I usually just splash and when I’m out of wine I use Absolut™)
- 1 head of garlic roughly chopped (I sometimes cheat and use 2 tablespoons of pre-chopped garlic, but actual garlic tastes better)
- 3 tablespoons of flour.
- 1 tablespoon smoked paprika (thanx Kenneth Graham)(regular paprika will do if you don’t have smoked)
- 1/2 cup of cilantro (cilantro is good for your soul!)
- (3) dozen large shrimp (I like tail-on)
- lemon wedges (optional)
Rinse shrimp, pat dry, place in large bowl. Add flour, smoked paprika. Add salt if you want but I think there’s enough in the butter. Yes, I’m making my stand against the salt and not the butter! You can cover the bowl in plastic wrap and sit in the fridge for 1/2 hour, if you have time, if not, leave on counter while you move on to the next step.
In a large pan, melt the butter. Add garlic and cilantro (you can add a smidge of olive oil if the butter starts to burn). When the garlic starts to brown, add shrimp. When the shrimp starts to get pink on one side (about 3 minutes), add wine and lemon juice and stir until 2nd side of shrimp starts to get pink. Remove from heat immediately because you don’t want the shrimp to over cook and get rubbery.
Plate in cute glass bowls, plain or over jasmine rice, with or without lemon wedge. If other people don’t like it because it has cilantro, then more for you!