The Best Garlic Shrimp Recipe – Just like Hawaii Food Trucks!

The Best Garlic Shrimp Recipe – Just like Hawaii Food Trucks!

If you’ve ever been to Hawaii, or are like my family are fortunate enough to live there, then you’ve tried some delicious island favorites.  I’m sure you made your way to one of the island’s Shrimp Trucks.  The best ones are located on Oahu’s North Shore!  A shrimp truck specialty is the Garlic Shrimp plate; succulent shrimp in rich garlic butter sauce served with steamed white rice and macaroni salad.  A local favorite!

Shrimp trucks usually serve this plate with shell on shrimp.  I love the stuff but hate the mess of peeling shrimp while eating outdoors on picnic tables; specially if you have kids to peel for.  That’s why I make them at home using peeled shrimp with just the tail on.  It’s a very easy recipe to make and doesn’t require a lot of time.  For the best results I use fresh chopped garlic, lots of it!  So if you’re hankering for some shrimp truck Garlic Shrimp, or just what to try it here’s the recipe.  You may just love it so much that you’ll want to come to Hawaii to try the real thing!

Shrimp Truck Garlic Shrimp

Ingredients:

1 Lb. Extra Large Shrimp – peeled but leave tail on

1/2 Cup Flour

1 Tbs. Paprika

1 Tbs. Cayenne Red Pepper

1 – 2 Bulbs of Fresh Garlic – Chopped (adjust according to your taste)

1/4 Cup Olive Oil

1/4 Lb. or 1 Stick Butter

1 Lemon

Parsley for garnishing (optional)

Directions:

Combine flour, cayenne red pepper, and paprika in a bowl.

Toss peeled shrimp in flour mixture until well coated.

Place bowl in fridge and allow to marinate at least a half hour but no more than 2 hours.

Heat Olive Oil in a heavy pan.

Add butter and stir until butter melts.

Add garlic and cook until garlic starts to brown – color should be golden not brown.

Add marinated shrimp and cook until shrimp is no longer translucent, about 2 minutes on both sides.

Remove from heat and squeeze the juice of one lemon over all.

Plate and garnish with chopped parsley if desired.

Serve fresh with your choice of starch and veggies.

 

Shrimp Truck Garlic Shrimp
Print Recipe
Shrimp Truck Garlic Shrimp
Print Recipe
Instructions
  1. Combine flour, cayenne red pepper, and paprika in a bowl.
  2. Toss peeled shrimp in flour mixture until well coated. 
  3. Place bowl in fridge and allow to marinate at least a half hour but no more than 2 hours.
  4. Heat Olive Oil in a heavy pan.
  5. Add butter and stir until butter melts.
  6. Add garlic and cook until garlic starts to brown - color should be golden not brown.
  7. Add marinated shrimp and cook until shrimp is no longer translucent, about 2 minutes on both sides.  
  8. Remove from heat and squeeze the juice of one lemon over all.
  9. Plate and garnish with chopped parsley if desired.  
Share this Recipe
Powered byWP Ultimate Recipe
Zucchini Pizza Boats

Zucchini Pizza Boats

Anyone’s New Year’s resolution involve dieting?  I know at our house it does.  Yes, now that the holidays have been put away it’s time to get back to normal eating and perhaps back to a diet.

To my husband that means eating low-carb and even Keto.  Whenever he went on one of his strict no carb diets I always ended up making 2 different dinners, no or low carb for  him and normal for the grandkids.  Well not this year!  I decided that low-carb or Keto friendly doesn’t mean that those not on diets can’t enjoy the same foods.  Seriously!  So I embarked on a journey to find dishes that would meet my husband’s needs and be tasty enough for the whole family!  I’ll be sharing recipes as I go!

My first keto friendly dish enjoyed by everyone in the house are these Zucchini Pizza Boats.  They are absolutely delicious, even for those who don’t particularly care for zucchini.  (That would be the grandson who refused to eat anything “green”! But he loves these Pizza Boats!)

This is such as easy recipe to make and it is seriously yummy!  It’s a great way to get the kids to eat their veggies!

They’re a meal on their own, but feel free to serve them with Garlic Bread if you feel the need for carbs.  I serve them with a nice crisp salad of mixed greens with Italian dressing.  Very nutritious!

The recipe calls for Marinara Sauce, you can use store bought, your favorite homemade sauce, or try some of my yummy homemade Marinara Sauce.

Zucchini Pizza Boats

Ingredients:

3 Large Zucchini

1 Tbs. Olive OIl

1 Lb. Ground Beef

1 Tbs. Garlic Powder

1 Tbs. Italian Seasoning

2 Cups Marinara Sauce

1 Cup Shredded Mozzarella Cheese

1 Cup Shredded Cheddar Jack Cheese

1 Cup Freshly Grated Parmesan Cheese

Cooking spray

Directions:

Pre-heat oven to 350.

Spray 9×13 pan with cooking spray and set aside.

Heat oil in frying pan.

Place ground beef in pan and add garlic powder and Italian seasoning.

Cook until meat is crumbly.

Add marinara sauce and simmer until most of the liquid evaporates, about 10-15 minutes.

Combine 3 cheeses and stir in half of cheese mixture into beef mixture.  Set aside.

Cut off zucchini stems and cut each zucchini in half lengthwise.

Using a melon baller scoop out insides of zucchini, save the insides for later uses.

Place Zucchini boats on to baking pan.

Spoon meat mixture into each boat making sure each boat is filled to the brim.

Sprinkle remaining cheese over each boat.

Bake in oven for about 30 minutes or until cheese has melted and started to turn brown.

Serve hot with salad or garlic bread.

 

Zucchini Pizza Boats
Print Recipe
Zucchini Pizza Boats
Print Recipe
Instructions
  1. Pre-heat oven to 350. Spray 9x13 pan with cooking spray and set aside. Heat oil in frying pan. Place ground beef in pan and add garlic powder and Italian seasoning. Cook until meat is crumbly. Add marinara sauce and simmer until most of the liquid evaporates, about 10-15 minutes. Combine 3 cheeses and stir in half of cheese mixture into beef mixture.  Set aside. Cut off zucchini stems and cut each zucchini in half lengthwise. Using a melon baller scoop out insides of zucchini, save the insides for later uses. Place Zucchini boats on to baking pan. Spoon meat mixture into each boat making sure each boat is filled to the brim. Sprinkle remaining cheese over each boat. Bake in oven for about 30 minutes or until cheese has melted and started to turn brown.  Serve hot with salad or garlic bread.
Share this Recipe
Powered byWP Ultimate Recipe
Sugar & Spice Halloween and Fall Cookies

Sugar & Spice Halloween and Fall Cookies

This post contains affiliate links.

There’s a bit of a nip in the air, even here in Hawaii it’s been rainy and gloomy.  And Starbuck’s has added my seasonal favorites like Pumpkin Spice Latte!  This can only mean Fall is here!

This time of year I get a yen for spice cookies, nothing smells better than oven fresh cookies.  It fills the house with those delicious fall aromas like cinnamon and ginger.  And since this year’s Halloween will probably be very different from Halloweens past cookie baking is one of the activities we’ve added to our yearly festivities.  I mean Halloween parties (or parties of any type involving multiple people from different households) is out of the question and for our family and friends Trick or Treating is a no go too.  Instead we’ve been making Halloween crafts, watching Halloween movies, and reading Halloween books.  And now we’ll also be baking and decorating Halloween cookies.

These Sugar & Spice cookies are yummy without the icing.  They’re great for all the Fall occasions including Halloween and Thanksgiving.  That’s right one recipe different styles!

 

 

 

 

 

You can even use the same cookie cutter, well at least the pumpkin shape!  And the same icing colors!

These cookies are so easy to bake and they are so yummy!  To make them pretty I used royal cookie icing in 2 different consistencies, piping and flooding.  I also saved some cookies and icing so the kids can decorate them next when they’re in the mood!

This cookie recipe makes a dough that is great for rolled and cut cookies without having to refrigerate it before cutting!  Here’s the recipe for the cookie icing, the cookie recipe is below.  Enjoy!

Royal Cookie Icing

Ingredients:

4 Tbs. Meringue Powder

1/2 Cup Water at room temp

7 Cups Powdered Sugar

2 Tsp Vanilla extract or other flavor

2 Tbs Shortening

2 Tbs Corn Syrup

1/8 tsp Salt

Procedure:

In the bowl of a stand mixer using the paddle attachment mix together meringue powder and water until frothy and all powder is dissolved.

Add 1/2 of the sugar and beat on medium speed about 4 minutes.  It will be thick and glossy.

Add flavor, shortening, and corn syrup and mix well.

Slowly add in remaining sugar.  Mix on slow/medium until well blended.  Mix for another 3 minutes.  It should be thick like a  piping consistency. (if you want it really thick add another cup of sugar, this is used for hard decorations like roses, eyes, and more that you stick to the top of cookies and cakes.)

Cover bowl with plastic wrap or damp cloth to keep moist.

Divide to make different colors and consistencies.

To make flood icing thin with water but add 1/8 to 1/4 tsp water at a time until you get desired consistency.  Flood icing should be a bit thin and runny, but not too runny and watery that it rolls off the sides of the cookie.

To decorate cookies place a small amount of icing in a small bowl and color using gel food coloring.

I usually color a bowl then separate it again so that I can change the consistency of a portion of the colored icing.   I place the Piping or thicker consistency in a piping bag and the thinner flood icing in a plastic squeeze bottle.

Pipe a thin line of icing, piping consistency of course, around the edges of the cookies and any other place you want to separate the flood icing from.  Let dry.

Squeeze flood icing on the cookie surface and spread out making sure it all stays inside the piped lines.  Let dry.

Pipe other decorations onto to dry flood icing, like words, eyes, and designs.

Let everything dry completely and store in air tight containers.


Sugar & Spice Fall Cookies
Print Recipe
Sugar & Spice Fall Cookies
Print Recipe
Ingredients
Servings:
Instructions
  1. In a separate bowl mix together flour, baking powder, and spices.
  2. In the bowl of your stand mixer cream together butter and sugars.
  3. Add in egg and vanilla. Mix until well incorporated.
  4. Gradually add in flour mixture scarping down sides and bowl bottom to make sure the dough is well blended. Dough will be thick.
  5. Roll out dough on floured surface. The thickness should be between 1/4" and 1/2".
  6. Cut out shapes and place on parchment or silicone covered baking sheet.
  7. Bake in a preheated 350 degree oven for about 11 minutes.
  8. Remove from oven and let sit on sheet about 2 minutes.
  9. Gently transfer to wire racks and cool completely before decorating.
Share this Recipe
Powered byWP Ultimate Recipe
Strawberry Cream Pie

Strawberry Cream Pie

I have some friends who declare that they “don’t bake”.  And I get that, not everyone enjoys baking but that doesn’t mean that they can’t enjoy homemade treats, specially not these days when ingredients that are normally baked can be bought inexpensively at most grocery stores.

You can buy things like pie and tart shells, puff pastry and bread dough inexpensively and they sure cut your baking time almost in half.  At times it’s more cost effective to buy these things frozen than it is to make them from scratch.  Not only that they actually taste good!  And of course you don’t have to tell anyone that the pie crust was frozen; let them think you made it from scratch!

So for those of you who love desserts but don’t like to bake here’s a super easy Strawberry Cream Pie!  You can actually use any fruit, yes even canned pie filling, for this pie, but I love strawberries and these days you can pretty much get fresh strawberries year round.

Strawberry Cream Pie
Ingredients:

1 Graham Cracker Pie Crust

1 Pkg. Whipped Cream Cheese

1/2 Tsp. Vanilla

1/2 Cup Powdered Sugar

1 Pkg. Cool Whip

1 Basket Fresh Strawberries cleaned and hulled

For Glaze:

3/4 Cup Juice any type

1/4 Cup Sugar

2 Tbs. Cornstarch

2 Tbs. Corn Syrup

Directions:

Beat cream cheese in mixer until smooth.

Add vanilla and powdered sugar.

Fold in Cool Whip.

Pour into pie crust and smooth top.

Chill in refrigerator for 1-2 hours.

Meanwhile dissolve corn starch into 1/4 cup of juice.

In small saucepan whisk together remaining juice and sugar.

Cook over low heat to boiling.

Stir in dissolved corn starch and cook until thickened.

Remove from heat and stir in corn syrup.

Set aside to cool.

Once pie filling is set and chilled arrange strawberries on top.

Gently pour thickened glaze over strawberries.

Refrigerate until ready to serve.


Strawberry Cream Pie
Print Recipe
Strawberry Cream Pie
Print Recipe
Ingredients
For Glaze:
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
The Best Banana Pudding Recipe

The Best Banana Pudding Recipe

If you’ve never had good old fashioned Banana Pudding then you are seriously missing out!  This creamy dessert is so popular that there’s even a 2 day festival in hour of it.  I kid you not; there’s a National Banana Pudding Festival the first week of October in Centerville, Tennessee!

It’s generally associated with the Southern part of the United States but it’s popular in all parts of the country.  It’s not really known exactly how the dessert became a Southern Icon but it’s been a Southern specialty since the 1940’s if not longer.

Old Fashioned Banana Pudding is pretty similar to the English Trifle in that it’s layers of creamy custard, fruit, and a soft spongy cookie which can be topped if desired with a dollop of whipped cream, or in some homes meringue.

This iconic dessert was further popularized by the Nabisco company when it published the recipe on the box of every Nabisco brand Nilla Wafers, which of course is featured as Wone of the key ingredients.

So back to the beginning, if  you’ve never had good Old Fashioned Banana Pudding you’re missing out.  So to rectify that here’s  a recipe for this yummy dessert.  And no instant Banana Pudding from a box doesn’t count!

Old Fashioned Banana Pudding

Ingredients:

1 Tbs. Flour

1 Cup Sugar

1/4 Tsp. Salt

4 Cups Whole Milk

4 Egg Yolks

1 Tsp. Vanilla

4-5 Ripe Bananas

1 Box Vanilla Wafers (the Nabisco brand are called Nilla Wafers)

Directions:

Whisk flour, sugar, salt, milk, egg yolks, and vanilla in a saucepan.

Cook on medium heat about 15 – 20 minutes or until thick.  Keep stirring mixture as it cooks so it won’t scorch and stick to the pan.

Remove from  heat.

Layer vanilla wafers in the bottom of a dish or bowl.

Add a layer of banana slices, one on each wager works well.

Pour 1/2 of  pudding over the layers.

Repeat a layer of wafers and bananas on top of the pudding layer.

Pour the other half of the pudding over that new layer.

Top with crushed wafers if desired.

Cover with plastic wrap and refrigerate until ready to serve.

The Best Banana Pudding Recipe
Print Recipe
The Best Banana Pudding Recipe
Print Recipe
Ingredients
Servings:
Share this Recipe
Powered byWP Ultimate Recipe