A Hawaiʻi classic—sautéed shrimp cooked in white wine and rich garlic butter, finished with furikake and togarashi for depth and warmth. Served with fluffy rice, creamy mac salad, and a charred lemon wedge for brightness. Bold, buttery, and deeply satisfying.

Ingredients

• [ ] 1/2# e-z peel shrimp, thawed
• [ ] 1/4 cup white wine
• [ ] 2 Tbsp garlic butter
• [ ] 2 Tbsp brunoise red onion
• [ ] 2 scoops rice
• [ ] 1 scoop mac salad
• [ ] furikake garnish
• [ ] togarashi garnish
• [ ] curly leaf parsley garnish
• [ ] charred lemon wedge

Cooking Process

1. in a sautee pan over high heat, add 2 Tbsp oil blend
2. once oil is hot, add brunoise red onion and sautéed for 1 min 30 seconds
3. while onions are cooking, place a lemon wedge on the hot flattop and let caramelize, turning over so both sides get charred
4. once onions start to caramelize, turn off heat under pan