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Apr 25, 2016,

Fish & Flesh

Punalu’u Shrimp Shack Shrimp and Rice

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Starting a few miles south of Punalu’u, a pretty town on the northeast side of O’ahu, shrimp trucks line the highway, becoming increasingly common as you approach Hale’iwa. This recipe mirrors the shrimp served at Punalu’u's Shrimp Shack.

Hala tree at Punalu'u

Punalu’u is the first town you come to as you approach the north shore of Oahu from the east side of the island. It is also the subject of one of my favorite Hawaiian songs, Punalu’u by Uluwehi Guerrero. When you listen to the song, the instrumental introduction does not give a clue as to what to expect but pay attention: Uluwehi’s falsetto is stunning. The photo above, which I took on Easter Day, 2009, as a friend and I took the long way to the Honolulu Airport so we could have lunch at a shrimp truck before catching our flight to Hilo, shows an enormous hala tree on the beach at Punalu’u.

• Serves 2

Ingredients

3 tablespoons garlic powder
1 tablespoon kosher salt
2 teaspoons cayenne pepper
1 to 2 pounds shell-on black Tiger shrimp, or other wild shrimp, preferably not frozen
1/2 cup butter
Several garlic cloves, minced
Steamed white rice

Directions

1. Fill a large saucepan half full with water, add the garlic powder, salt and cayenne and bring to boil over high heat. Drop in the shrimp and when the water returns to a boil, drain immediately.

2. Melt half the butter in a large sauté pan, add the garlic and cook for 1 minutes. Add the shrimp and sauté, turning once or twice, until the shells take on a bit of color, about 3 to 4 minutes at most.

3. Transfer the shrimp to individual plates, returned the pan to the heat, add the remaining butter and swirl the pan until the butter melts. Pour the butter over the shrimp and serve immediately, with the rice alongside.

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