My absolute favorite since I was a kid (and learned that I am not allergic to seafood), is shrimps! Sauteed, grilled, Sinigang, etc. super love it!
Well there’s been a proliferation of shrimp ‘bags’ or shrimp ‘bucket’ food establishments in Manila these days and after trying a few, IMHO, its still better if you cook it yourself. Its economical and fun to share with family and friends plus the bragging rights that you know how to cook the trend, right?
What’s the difference with this recipe or with the restaurant recipes you might ask. The recipe here is the basic procedure but the added herbs combo and techniques makes a big difference. Oh and what matters most, do not over cook the shrimps!
Garlic Butter Shrimps
salt & pepper
spring onions, minced
juice of fresh lemon
– Clean the shrimps (keeping the head) by washing over running water; if you prefer, you may shell and de-vein the shrimps and/or remove the heads
– If you did remove the heads, you may pound these and get the juice, add some hot water and add it in for more flavor
– In a large pan or skillet, heat olive oil and saute garlic until almost brown
– Add in the shrimps and mix a bit
– Add in the butter, paprika, cayenne and salt & pepper and mix a bit again
– Add the juice of the crushed heads if you set it aside
– If you want the sauce a bit thick, add one part of cornstarch to one part of water and mix it in
– Cook until the shrimps turned pink (do not over cook), add in the lemon juice and sprinkle with spring onions
Herbs Combo: You may opt out the cayenne & paprika and go for a different combo like turmeric & oregano, basil & thyme
Substitutes: You may use margarine for the butter but do not opt out the olive oil. It has to go in first so that the butter or margarine doesn’t get burned which leaves a bitter aftertaste
For more Flavor: As stated above, if you prefer to remove the heads, keep ’em. Crush it to get its juice and add some hot water with dissolved shrimp cubes or bouillon.