Saturday, December 7, 2013

011 - The Fast Garlic and The Furious Shrimp (a.k.a a tribute to Paul Walker)

Anybody out there watch movies? You might saw the news recently regarding the passing of the renown star of the 'The Fast and The Furious' franchise, Paul Walker. 

It was a sad day for Hollywood. He was a good actor, and a real life good guy Greg too. He is known for his love for the environment. No wonder that the dude spent some good time in Indonesia, helping to promote reef conservation.

In the light of the sad event, I'm paying a tribute to him with a dish that is not only look tasty, but also cook real fast and tasted real furious. Recipe is a humble recreation from FoodWishes.  So here's everything you'll need:

4-6 large shrimps. Feel free to substitute with smaller variety!
3-4 cloves of large garlic.
1-1,5 tbsp of Butter. Feel free to substitute with margarine.
1 tsp of dried chili flakes.
1 tsp of parsley. Doesn't matter whether it's fresh or dried, both are awesome.
2-3 tbsp of Lemon Juice
Salt and Pepper to taste

Ready? Here we go!

First of all, always remember to get the freshest shrimp around! Fresh shrimp smells like the ocean, not fishy at all. Oh, and the head section is also attached firmly to the torso!

Step 1 - Feel free to choose your way in enjoying the shrimp. I like my shrimp for this dish to have everything except the little feet and whiskers attached. Reason? Great appearance and it help contains the flavor inside. But if you wanna strip the shells done, do as you wish.

Step 2 – Prep every ingredient. Chop your Parsley beforehand into a very fine consistency. If you’re using dried ones, skip this one.

Before: In stalk and everything



Step 3 – Mince your garlic into fine consistency. Since I have this fancy Garlic Press, I’m gonna utilize it!

Squishy, Squishy

Scrape that baby up!

Step 4 – Heat your pan with the highest heat you can crank, and add enough oil to coat the bottom, but not much that it drowns the shrimp. Remember: oily shrimp is a sucky shrimp.

Step 5 – Please, please, please, please ensure that your shrimp are thoroughly dried before hitting the pan. There is nothing worse than oil splashing because they are so sick of the water crashing their party. After you do, put the shrimp in.

Step 6 – The bastards should cook fast. I cooked mine at around 1 minute or so. When you see the bottom side starting to change color, flip it. To ensure even cooking, i cover the shrimp right after the flip

Step 7 – Now it’s time to go nuts on the flavoring. I put my ingredient in this order:


Chili Flakes, Salt, Pepper


Step 8 – Finish with a squeeze of Lemon juice, and..

Step 9 – PLATE!

This dish is awesome. It's buttery, savory, tangy, all at the same time!

Hey Paul, if you’re out there, I’m dedicating this dish to you. Rest In Peace man.



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