 |
 |
Romys Shrimp Truck, a closer look
Aloha!
8/11/09 - Can't say I've tried 'em all, but I have done the majority of the Shrimp trucks out on the North Shore, Closer Look or not. I just told wifey that we're gonna be headed out there more often in the near future, just so I can know for sure who's the best - you never know if one of the lesser-known trucks can pull-off a surprise upset. Apparently, there's at least one new wagon I haven't seen before, called Yoshimura Shrimp Truck, so that's another one I'll have to get around to eventually.
For today, wifey and I brought along a little visitor, Lucian, son of a friend we were visiting. The boy's gonna be slayin' all the girls in just a few more years, lemme tell ya, with his hapa-good-looks and bi-lingual talents. He didn't care much for shrimp, because the only issue of importance in his mind, at least on this beautiful day in Paradise, was a giant mound of sweet shave ice. Unfortunately, the line at Matsumoto's was the longest I'd ever seen, with well over a hundred people forming a giant snake that extended well into the dirt parking lot next to the store! In fact, even Aoki's line was long enough that we were forced to pass right on by. I figured we'd just have to grab a cone in town somewhere, but luckily, on the Waialua-end of Haleiwa, there sits Big Wave shrimp truck, and they had shave ice, as well. We pulled in and Lucien was more than one happy camper with two flavors he'd been thinkin' about out-loud and all day long, vanilla and strawberry. Smart boy, this one - those are my two favorites, too!
Our adorable-little guest was more than happy with his giant cone, but between you and me, it doesn't hold a candle to either Matsumoto's or Aoki's. Though the flavor of syrup was good and given in ample amounts, the ice wasn't very finely-shaven at all, which is, to me, the biggest sign of a lack of quality when judging a good shave ice.
However, it's shrimp we're talking about today, and on this fine day, we stopped by one of two stands that have a couple of distinct advantages over the competition. First, being located directly in front of the giant shrimp ponds, this assures them of a great advertising tool to funnel visitors into their respective operations. Past the Haleiwa-side of the ponds, there's a collection of other shops and shrimp trucks, as well, but as for being on the farms themselves, only Romy's, Fumi's, and Tony's can stake that claim, as they are the leasee's of the actual ponds, so they have exclusive rights. Are these, then, the only three spots that use North Shore shrimp? Can't say for sure, but as explained in the Closer Look of Giovanni's and Macky's, don't think for one second that all trucks here actually use North Shore-grown, or even Hawaii-grown, shrimp!
Romy's and Fumi's both have the advantage of stand-alone, fixed structures, no matter how crudely built, that allow them more space and functionality. A bigger, more visible operation usually means a safer, more respectable one to visitors, right?
On either side of the stand, there are some pretty-darn-large tents, with a whole lotta tables for visitors to dine, and believe me, they can fill-up really fast. It's amazing how many people come looking for shrimp plates. Of course, there's not a whole lot of other options out here, so I guess that also adds fuel to the bevy of shrimp fires, too.
Besides several varieties of shrimp, Romy's also carries whole-fried sunfish, or tilapia, which looks really good, slathered in sauces of garlic, chili, sweet/sour, and more, but at about $15 per pound, me thinks they are a total rip-off! In fact, even the shrimp here come pricey, and flirting dangerously with the 13-dollar-mark. On top of that, shrimp are all served head-on, unlike the tails-only you get at lots of other places, so guess what? Less actual meat for the buck, that's what! Of course, diners who love sucking brains and guts from inside the upper cavity may appreciate the fact, but I really don't think that that number consists of the majority, and even if so, it's still a lot less to eat in totality!
There are several options here, with a choice of either shrimp or prawn filling your plate. The first selection, at least here, means the critters come from brackish waters (salt water creatures usually have better flavors than fresh, to me!), while the latter spend their lives in fresh water. There's also a host of different sauces, from butter/garlic and sweet/sour to cocktail and spicy shoyu, available for all plates.
Wifey's choice was a shrimp purist's delight, a plate of simple-steamed shrimp with two containers of cocktail sauce and one of spicy shoyu:
A full one pound's worth of shrimp were included in this plate, which was a bit larger than the normal serving's, and thus more expensive, at $16.75! However, this was not a bad way to go at all, as they were cooked perfectly, meaning, mostly, that they weren't overcooked, and you could tell they were from fresh-caught shrimp, as they were full of large portions of sweet, tender-white, succulent meat that filled-out the shells well. Some were larger than others, but there were some truly giant pieces in this pile, with the largest ones, which had to be at least 20/25's, maybe even 16/20's, mostly placed on-top, of course.
Wifey got her hands real dirty on this plate, leaving a veritable graveyard of empty husks strewn all over the cover-side of her Styrofoam plate. Each piece went perfectly with the sweet/tangy cocktail sauce, the best complement to a simple steamed shrimp. I just had to take another shot of this beautiful dish:
Though Lucian-boy wasn't interested in eating anything at all besides shave ice, and there were no chicken fingers or fries around, I figured he'd appreciate some deep-fried shrimp, this time wrapped in lumpia wrapper. I notice lots of shops are beginning to prepare shrimp this way, and I see why, too, as the crispy lumpia shells are a great way to complement just about anything hiding inside!
Actually, it was I, myself who was more than happy finishing-off what Lucian couldn't, which was all but a few of these beautiful, golden-brown wraps! A light dip in the sweet chili sauce, and I was in deep-fried bliss.
But the one style of shrimp that everyone has, and the one used for comparison between all the various wagons, has to be garlic/butter, or scampi. I mean, how does it possibly get any better than garlic and butter? The combination is a match made in heaven, and perfect for any type of seafood, actually.
This is where the battle of the North Shore shrimp trucks really begins. But does it compare to the two standard-bearer's, Giovanni's and Macky's...?
Hmmm... Sure looks good, at least!
Unfortunately, I was kinda bummed on several counts! First of all, take a quick count of how many shrimps you'll find on the Romy's plate above. Now compare that to this:
Yep, that's a genuine Giovanni's plate right there, with easy-to-eat, split-shelled backs and I'd say about triple the amount of meat, for about a dollar less! Sorry, but the math just doesn't add-up at Romy's, at least for this particular plate - no wonder I could still finish-off most of Lucian's, as well!
Flavor-wise, I gotta say, it didn't add-up either. I don't know, but with all those delicious garlic chips, you'd think it'd be a done-deal, but the flavors of the butter sauce never really soaked well-enough into the meat itself. Of course, these were prawns, not shrimp, so that may have played a part, but I don't think it should have made that large of a difference, if any. Don't quote me on this, because I'm not sure, but it almost seemed as if the shrimps had been cooked separately, with the sauce only used afterwards.
In fact, believe it or not, the most enjoyable part of my meal, besides the lumpia-wrapped shrimp and a couple of wifey's steamed versions, is shown clearly through this next shot:
Yep, they sure did skimp on the shrimp, but no worries, as there was a generous layer of brown rice, which I then proceeded to soak with half the container of spicy shoyu sauce, all those delicious bits of garlic, whatever shrimp juice I could accumulate, and even some bright-red garlic/chili sauce. The combination was absolutely delicious! I knew there were a lot of buttery oils and salts there, but there was also lots of fiber in that brown rice, so I didn't feel completely at loss, health-wise. If it had been a plate of white rice, the large amount of sauce would have been over-powering, but with brown rice, you need a more thorough soaking to get the same effect. Aaah, work 'em off at the gym later, was my excuse!
But one thing I couldn't work-off was all that garlic, which made for several open-the-windows moments on the way back home, none of which wifey and Lucian appreciated very much! But how could I have known? Actually, that's just another excuse right there - me and garlic are indeed well-acquainted, and I knew exactly the dangers and consequences inherent...
In conclusion, Romy's is a bit expensive over-all, and furthermore, the premier plate of all shrimp trucks, butter/garlic shrimp, doesn't compare to the standard-bearer's, especially when considering portions. Probably the best aspect about this place, however, and this may weigh heavily on the positive side for many, is that they use shrimp grown right there in the ponds, and the texture, body, and size are noticeably of a good quality. They even carry a slightly different taste - fuller, sweeter, and I dunno, just different, is all, a fact which especially plays into the hands of their most-excellent steamed variety. Of course, let's just 'fess-up right here and now - the real reason most people enjoy shrimp trucks on the North Shore is for the heavy soaking and cooking in that fantastic butter/garlic sauce, yes? That was their original ticket to fame, and that's not gonna change in the near future, however crude it may sound. If you want quality and sophistication, go to a fancy restaurant in town, but if you want a trademark messy, greasy, artery-clogging shrimp plate, then, my friend, let's talk...
Let's talk dreamy visions of the North Shore, complete with a Matsumoto's shave ice, turtle watching at Laniakea, 20 foot+ surf (Hawaiian-standard measurements!), and enjoying great shrimp on dirty park benches under make-shift, temporary canopies, with a mixture of smelly oils covering your hands and face! Don't worry, they all have lots of paper towels, not dainty restaurant napkins, along with deep-dish sinks and lots of liquid soap!
Feel free to disagree with my coverage of any of the shrimp trucks, as with any other spot I visit. Or, forever hold your peace...
Take care and Aloha till next time!
Aku
