shrimp

Crispy Garlic Shrimp

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Ingredients:
1 kilo large shrimps, cleaned
1/2 cup butter
12 medium cloves garlic, pounded and chopped
1 large onion, chopped
1 red bell pepper, chopped
1 raw egg, beaten
1/2 cup cornstarch
3 cups vegetable oil
salt and pepper to taste

Procedures:
Part 1
1. In a wok, melt the butter in a low heat.
2. Pour 2 tablespoons oil then saute garlic, onion, and bell pepper for 5 minutes. Transfer to large bowl.

Part 2.
1. Clean the wok with paper towel.
2. Pour remaining oil then heat over medium heat.
3. Meanwhile, In a bowl, combine egg and cornstarch.
4. Add shrimp and toss until well coated.
5. Drop each shrimp into hot oil then cook 2-3 minutes or until crisp.
6. Drain to paper towel then transfer to garlic-butter mixture.
7. Season with salt and pepper then toss to coat. Serve immediately.

Cheesy Shrimp Carbonara

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Ingredients:
500 grams linguine pasta
500 grams shrimp, peeled and deveined
100 grams sliced button mushroom
1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
1 head garlic, minced
1 onion, minced
2 tablespoons cayenne pepper
2 large tomatoes, seeded, diced
1 teaspoon ground pepper
2 tablespoons olive oil
250 grams grated Parmesan cheese
2 tablespoon spring onion, chopped(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. Sprinkle shrimps with cayenne pepper.
2. In a nonstick pan, heat oil then sear shrimps until color turns to pink. Remove from the pan and set aside.

Part 3
1. In a same pan, saute garlic, onion and mushroom for 2-3 minutes.
2. Add evaporated milk and creamed mushroom soup.
3. Add the all purpose cream and grated Parmesan cheese. Stir and bring to boil. Season with ground pepper. (Add more evaporated milk or a cup of water if the sauce is too creamy or salty.)
4. Simmer until beginning to thicken. Put back the shrimps then toss to combine. Remove from heat.
5. Prepare pasta into serving plate, top with tomatoes, spring onion and grated Parmesan cheese. Serve and enjoy.

Seafood Paella

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Ingredients:
5 cups sticky rice(malagkit)
1/2 kilo prawns
200 grams squid, sliced
1/2 kilo fish fillets(salmon, tuna, etc), cut into cubes
1/2 kilo mussels(tahong)
1 large chorizo, sliced diagonally(optional)
5 gloves garlic, sliced
1 large onion, chopped
2 pieces bell pepper(red, green), sliced
1 pack(270 grams) tomato sauce
1 tablespoon paprika
1 teaspoon saffron
1 cup green peas
1 tablespoon parsley, chopped
1/2 cup olive or vegetable oil
fish sauce, salt and pepper to taste

Procedures:
Part 1
1. In a pot, place mussels then pour enough water. Bring to boil until the shells open. Drain. Set aside the broth.
2. In a pan, heat oil then fry prawns, squid and fish fillets for 2 minutes or until cooked. Drain and set aside.
3. In a same pan, fry chorizo until golden brown. Drain and set aside.

Part 2
1. In a paella pan, heat olive oil then saute garlic and onion.
2. Add green peas, paprika, saffron, tomato sauce and rice then stir until colored distribute evenly.
4. Pour mussels broth then simmer until rice is almost tender and mushy. Add more water if needed.
5. Add parsley then season with salt and pepper to taste.
6. Arrange bell peppers, seafood and other remaining ingredients on top.
7. Continue simmering until sauce is absorbed. Transfer to serving plate then serve.

Inihaw na Sugpo

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Ingredients:
10-12 pieces fresh prawns
5 cloves garlic, minced
2/3 cup soda
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
salt and pepper

Procedures:
1. In a bowl, combine all ingredients then stir well.
2. Add prawns then toss until evenly coated. Marinate inside the fridge for at least an hour.
3. Skewered each prawn then grill each side for 2-3 minutes or until color turns light orange.
4. Serve immediately with dipping sauce.

Pan-Fried Garlic Butter Shrimp

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Ingredients:
1 kilo large shrimps, cleaned
12 medium cloves garlic, minced
1/2 cup butter
2 tablespoons chopped spring onion
2 tablespoons olive oil
salt and pepper to taste

Procedures:
1. In a pan, melt the butter in a low heat.
2. Pour olive oil then saute garlic until the color turns light brown.
3. Add shrimp and cook until the liquid completely absorb.
4. Add spring onion then seasoning with salt and ground pepper
5. Remove from heat, transfer to serving plate.

Ginataang Seafood

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Ingredients:
5 pieces crabs, halves
1/2 kilo Mussels
1/2 kilo clams
1/2 kilo shrimp
1 cup coconut cream (1st extract)
2 cups coconut milk (2nd extract)
1 head garlic, crushed
2 thumb-sized ginger,pounded
2 onions, chopped
2-3 tablespoons shrimp paste
2-3 pieces green chili(siling haba)
salt and pepper to taste

Procedures:
1. In a saucepan, heat oil and saute ginger, garlic and onion.
2. Add shrimp paste and stir cook.
3. Pour coconut milk then bring to boil for 5 minutes or until reduced.
4. Add crabs and cook until color changes.
5. Add clams and mussels then cook until shells open.
6. Pour coconut cream then add shrimp and green chili. Cook until color turns to pink.
7. Adjust seasoning with salt and pepper according to taste.
8. Simmer for a few minutes until reduced then serve hot.

Garlic Buttered Shrimp

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Ingredients:
1 kilo large shrimps, cleaned
12 medium cloves garlic, minced
1/2 cup butter
1 can lemon soda
2 tablespoons chopped spring onion
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, marinade the shrimp in lemon soda for about 20 minutes.

Part 2
1. In a saucepan, melt the butter in a low heat.
2. Saute the garlic until the color turns light brown.
3. Add shrimp and lemon soda, cook until the liquid completely absorb.
4. Add spring onion then seasoning with salt and ground pepper
5. Remove from heat, transfer to serving plate.

Easy Shrimp Aglio Olio

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Ingredients:
400 grams spaghetti pasta
1/4 cup olive oil
8 cloves garlic, peeled and chopped
250 grams shrimp, peeled and deveined
2 tablespoons dried basil
2 tablespoons capers
1/4 teaspoon dried chili flakes(optional)
basil leaves for garnishing (optional)
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a nonstick pan, heat 1 tablespoon olive oil then stir fry shrimps until color turns to pink. Remove from the pan and set aside

Part 3
1. In a same pan, saute garlic, dried basil, capers and chili flakes then saute for a minute.
2. Put back shrimp then season with salt and pepper.
3. Add remaining olive oil and pasta then toss until coat evenly.
4. Transfer to serving plate, garnish with basil leaves then serve.

Crispy Shrimp Gambas

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Ingredients:
1/2 kilo Prawns, cleaned
3 gloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1/4 cup tomato sauce
2 tablespoons hot sauce
2 tablespoons soy sauce
1/2 tablespoon cornstarch or flour(dissolved in 1/2 cup water)
3 tablespoons vegetable oil
salt and pepper to taste
Chopped spring onion for garnishing(optional)

Batter:
1/2 cup flour
a dash of salt
1 raw egg
1/2 cup water

Procedures:
Part 1
1. 1. In a bowl, combine flour, salt, pepper, egg and water to make a smooth batter. Stir to mix well.
2. Dip shrimp into batter then hold it up to drain well.
3. Deep fry shrimps until light brown. Drain and set aside.

Part 2
1. In a pan, heat oil and saute garlic and onion.
2. Add bell pepper then continue sauteing for a minute.
3. Add tomato sauce, hot sauce, soy sauce and dissolved flour then simmer for 3 minutes or until thicken.
4. Add shrimps then season with salt and pepper then cook for 2 minutes or until tender. Garnish with spring onions.
5. Transfer to serving plate then serve immediately with garlic rice.

Creamy Shrimp Carbonara

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Ingredients:
500 grams linguine pasta
500 grams shrimp, peeled and deveined
100 grams sliced button mushroom
1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
1 head garlic, minced
1 onion, minced
1 teaspoon ground pepper
2 tablespoons olive oil
250 grams grated Parmesan cheese
2 tablespoon parsley, chopped(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. In a nonstick pan, heat oil then stir fry shrimps until color turns to pink. Remove from the pan and set aside.

Part 3
1. In a same pan, saute garlic, onion and mushroom for 2-3 minutes.
2. Add evaporated milk and creamed mushroom soup.
3. Add the all purpose cream and grated Parmesan cheese. Stir and bring to boil. Season with ground pepper. (Add more evaporated milk or a cup of water if the sauce is too creamy or salty.)
4. Simmer until beginning to thicken. Put back the shrimps then toss to combine. Remove from heat.
5. Prepare pasta into serving plate, top with grated Parmesan cheese and chopped parsley. Serve and enjoy.