House-Party Garlic Shrimp Plate

Served up by LANI, the Stewardess with all the world’s recipes.

Prep: 15 min · Cook: 15 min · Serves: 2 hungry surfers

Why surfers love it: Rice refills the tank, shrimp is quick protein, and the plate-lunch format (rice, a main, mac salad) is how a lot of Hawaii eats after the beach.

Ingredients

• 1 lb large shrimp, shell-on (deveined) or peeled
• 2 tbsp flour
• 1 tsp paprika
• ½ tsp salt, ¼ tsp black pepper
• 3 tbsp butter + 1 tbsp oil
• 10 cloves garlic, minced (yes, ten)
• 1 tbsp lemon juice
• 2 green onions, sliced
• 2 cups cooked white rice, hot
• Quick mac salad: 1 cup cooked elbow macaroni (cooled), ⅓ cup mayo, 1 tbsp milk, 1 tbsp grated carrot, salt and pepper

Method

1. Make the mac salad first: stir everything together and chill. It gets better as it sits.
2. Pat the shrimp dry, then toss with flour, paprika, salt and pepper.
3. In a big skillet over medium, melt 1 tbsp butter with the oil. Add the garlic and cook, stirring, 2-3 minutes until pale golden. Scoop the garlic out and set aside so it doesn't burn.
4. Turn the heat to medium-high, add the shrimp in one layer and cook 2 minutes a side until pink and just firm.
5. Turn off the heat, return the garlic, add the remaining butter and the lemon juice, and toss until glossy.
6. Plate it: two scoops of rice, a scoop of mac salad, shrimp on top with the garlic butter, then green onions.

Tip: Shrimp is done when it curls into a loose C. A tight O means overcooked.

Where to eat it

Breakers, Encinitas, California. A Hawaii-food café, bar and grill opened by pro surfer Benji Weatherley, of the Momentum Generation, and partner Chad Bennett. It revives the Breakers his family ran in Haleiwa; San Diego Magazine reported garlic shrimp, poke and plate lunches on the menu. This recipe is an original home-cook version inspired by the spot. It is not their recipe, and we have no affiliation with them. Go eat the real thing.