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Hibachi Shrimp Recipe Document
Recipe
Ingredients:
12 – U21/25 Jumbo Shrimp, peeled and deveined
Safflower oil
Salt and pepper, to taste
1 T Hibachi garlic butter, room temperature (recipe below)
Lemon juice, to taste
Directions:
1. Heat safflower oil in a pan over medium heat.
2. Dry shrimp with paper towels and season on both sides with salt
3. Place shrimp in pan and get a good sear on both sides
4. About 1 minute before the shrimp is done, season again with salt and pepper
5. Turn the heat off and put garlic butter in pan, swirl until the butter has melted and coated the shrimp
6. Squeeze in lemon juice and turn the shrimp to coat in the melted butter and lemon juice
7. Serve immediately
Colossal Shrimp Ingredients:
7 – U15 Colossal Shrimp, peeled and deveined
Safflower oil
Salt and pepper, to taste
1 T Hibachi garlic butter, room temperature (recipe below)
Lemon juice, to taste
Directions:
1. Heat safflower oil in a pan over medium heat.
2. Dry shrimp with paper towels and season on both sides with salt
3. Place shrimp in pan and get a good sear on both sides
4. About 1 minute before the shrimp is done, season again with salt and pepper
5. Turn the heat off and put garlic butter in pan, swirl until the butter has melted and coated the shrimp
6. Squeeze in lemon juice and turn the shrimp to coat in the melted butter and lemon juice
7. Serve immediately
Hibachi Garlic Butter:
Restaurant Version Ingredients:
6 sticks (690 grams) unsalted butter, room temperature
15 cloves garlic, peeled, root end removed
1/4 cup (60 ml) Kikkoman brand soy sauce
Directions:
1. Combine garlic and soy sauce in blender or food processor and blend on high until well combined
2. Slowly add soy garlic mixture to softened butter until totally incorporated and no liquid remains at bottom of bowl
3. Store in covered container in refrigerator for 1 week or freeze for up to 6 months
Home version (smaller amounts) Ingredients:
3 sticks (345 grams) unsalted butter, room temperature
6-8 cloves garlic, peeled, root end removed
2 T (30 ml) Kikkoman brand soy sauce
Directions:
1. Puree garlic using garlic press or with a knife
2. Slowly add soy garlic mixture to softened butter until totally incorporated and no liquid remains at bottom of bowl
3. Store in covered container in refrigerator for 1 week or freeze for up to 6 months
Amazon ingredient affiliate links:
Safflower Oil: https://geni.us/lyUxCJd
Diamond Brand Kosher Salt: https://geni.us/YCUSn
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
