Garlic Shrimp
1 ½ lb. jumbo shrimp, peeled
2 cups flour
Garlic Butter
Olive oil
4 large whole garlic heads
2 cups butter, room temperature
¼ cup garlic, minced
2 tsp. salt
2 tsp. white pepper
Garlic Butter. Pre-heat the oven to 350 degrees. Do not peel the whole garlic heads. Use your hands to coat each garlic head with olive oil. Place the garlic heads in a covered baking dish and bake for 30 minutes. Cool. Use your hands to squeeze each garlic clove from its shell and put the cooked pulp in a bowl. In another bowl, use a hand mixer to beat the butter until it is fluffy. Add the cooked garlic, minced garlic, salt and pepper and beat until well mixed. Refrigerate.
The Shrimp. Combine the shrimp and flour in a zip-lock bag and shake to coat the shrimp with flour. Remove the floured shrimp to a cake cooler (where excess flour can fall off). Melt 1 cup of the garlic butter in a large skillet over medium heat. Cook 8 minutes to pre-cook the fresh garlic. Place the shrimp in the skillet and cook for 2 minutes. Turn the shrimp and cook for 1 minute more. Serve immediately with an additional half-teaspoon of Garlic Butter on top.
Our comments: This is another great dish from Lapa Rios. It works just as well with fish. The garlic butter makes fantastic garlic bread.