One of channels I subscribe to on YouTube is June Quan’s Stir & Style.
She was a lawyer, but got tired of the banality and the fact that all she did was work, work, work and had no time for anything.
So, tired of it all, that she left her job at a firm in 2014.
But that meant changing her lifestyle, downsizing and doing all she can to make ends meet. It led her to create her blog Stir + Style.
Her website shows her passion for food which would lead her to create Savor Santa Anna (her first official tasting event), hosted Foodbeast’s PattyPalooza event.
When June and her personal trainer/boyfriend Dan Tran were in Hawaii, they tasted garlic butter shrimp and the fact that there was nothing like it in Los Angeles, June and Dan would go on to make it and partnered with friends, Jeremy and Anna and “Shrimp Daddy” was born.
But this isn’t June’s first time creating a food stand, they also own Chichi Dango and Sip (which was formerly known as Young Bud).
I wrote about my experience at Sip at Smorgasburg LA but now, I’ll write about Shrimp Daddy, a food stand which is a collaboration with June and Dan, who partnered with Jeremy Tu and Anna Wang to establish their Shrimp Daddy food stand at Smorgasburg LA (right next door to Sip and Chichi Dango).
Shrimp Daddy is absolutely delicious. You can order it served in a pineapple or plate with the Hawaiian-style garlic butter shrimp, macaroni salad and furikake rice. You have the shrimp that is crisp with buttery garlic and June recommends eating the entire shrimp including the shell and tail.
There is often a line at Shrimp Daddy (and also Sip and Chichi Dango) and often I was asked, do I eat the tail? I would say, it depends on you. I grew up eating the tail when eating fried shrimp, so I had no qualms eating it with this dish. But I absolutely devoured it with the shell and tail (since it’s fried).
But overall, the dish was well-cooked and well-prepared and would definitely eat at Shrimp Daddy again! And I recommend it to anyone heading to Smorgasburg LA.
