Guy Fieri checks out a Filipino-Hawaiian joint in Hawaii and tries tender, sweet shrimp served with a crunchy papaya salad!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic "greasy spoon" restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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Find it at Joey’s Kitchen: https://www.joeyskitchenhimaui.com/
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Joey’s Garlic Kauai Shrimp
RECIPE COURTESY OF JOEY’S KITCHEN
Total: 3 days 35 min (includes marinating time)
Active: 35 min
Yield: 2 servings
Kalamansi Fish Sauce:
2 ounces kalamansi juice
1 ounce sweet chili sauce
1 ounce fish sauce
1 ounce cane vinegar
2 tablespoons minced garlic
2 teaspoons sugar
1 teaspoon chopped fresh cilantro
Green Papaya Atchara Salad:
2 small green papayas, shredded
1 carrot, shredded
1 ounce salt
Garlic Kauai Shrimp:
2 tablespoons salad oil
Ten 13/15 Kauai shrimp, deveined
1 tablespoon minced garlic
1 ounce butter
2 fresh basil leaves
Pinch salt and pepper
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.
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.
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Guy Fieri Eats Garlic Kauai Shrimp | Diners, Drive-Ins and Dives | Food Network