Recipe courtesy of Joey's Kitchen
Recipe courtesy of Joey's Kitchen
Episode:
Pig's Feet, Mojo and Chow-Chow
Joey's Garlic Kauai Shrimp
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- Level: Intermediate
- Total: 3 days 35 min (includes marinating time)
- Active: 35 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 379
- Total Fat
- 26 g
- Saturated Fat
- 9 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 5 g
- Sugar
- 20 g
- Protein
- 6 g
- Cholesterol
- 71 mg
- Sodium
- 1479 mg
- Level: Intermediate
- Total: 3 days 35 min (includes marinating time)
- Active: 35 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 379
- Total Fat
- 26 g
- Saturated Fat
- 9 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 5 g
- Sugar
- 20 g
- Protein
- 6 g
- Cholesterol
- 71 mg
- Sodium
- 1479 mg
Ingredients
Kalamansi Fish Sauce:
Green Papaya Atchara Salad:
Garlic Kauai Shrimp:
Directions
- For the kalamansi fish sauce: Mix kalamansi juice, chili sauce, fish sauce, vinegar, garlic, sugar and cilantro in a bowl until mixed well.
- For the green papaya atchara salad: In a bowl, stir together papaya, carrots and salt and let sit until wilted, about 5 minutes, then wash and drain. Squeeze out excess water and transfer to another bowl, then add 3 ounces kalamansi fish sauce. Let marinate, refrigerated, for three days before using.
- For the garlic Kauai shrimp: Heat a saute pan on medium-high heat, then add oil. Place shrimp in the pan and toast both sides of the shrimp. Add garlic, butter and basil and keep toasting until garlic starts to brown, then add 2 tablespoons kalamansi fish sauce to glaze. Season with salt and pepper.
Cook’s Note
This recipe was inspired from growing up, cooking with Sprite back home. It has evolved to this recipe to create a complex texture of flavors from sweet, salty and sour.
