This dish is packed with bold flavors of garlic, spice, and vinegar and balanced out by the rich, creamy grits. The hint of rosemary pairs nicely with the piney hop aromas of Sierra Nevada Pale Ale. This dish is so bold it needs a smooth beer like Pale Ale to cleanse your palate between bites.
The flavors of this ceviche were incredible, but what was most surprising was the burnt habanero chile oil drizzled on top. Its heat and bitterness cut through the bright and sweet flavors—it was at once sweet, spicy, and refreshing—in essence, everything I wanted at that moment.
Ukoy is one of the most popular items on our menu which many customers try to cook at home. The most common problem I hear about when cooking ukoy at home is that the fritter always disintegrates when lowered into the hot oil. I tell them to anchor the batter on a banana leaf and it always works.
To avoid the hassle of removing the shells, we went with peeled shrimp for our grilled shrimp recipe and then crammed them onto a skewer, which prevented them from overcooking. We took the shrimp off of the grill before they were completely cooked and finished cooking them in a heated sauce waiting on the cool side of the grill; this final simmer gave our broiled shrimp recipe tons of flavor.
Potatoes, chiles and shrimp sit so well together in this effortless, comforting salad. Eat it just as it is, or serve it as a side salad if you like.
Once, while traveling along the north shore of Oahu, The Splendid Table team stopped for lunch at Giovanni’s Shrimp Truck for an island favorite, shrimp scampi--the most garlicky, luscious scampi we’d eaten. This is our divination of the recipe.