Compiled Recipe – Chili Garlic Shrimp

Chili Garlic Shrimp

* 3 tbsp olive oil
* 1 head garlic, minced (around 10-15 cloves)
* ½ kilo shrimp, head and tails intact, deveined
* 1 tsp dried chili flakes
* 1 tsp ground black pepper
* 1 tsp salt

1) In the pre-heated medium sized pan, sauté garlic in olive oil until golden brown.

2) Add the shrimp and cook until it turns orange in color.

3) Toss lightly with the chili flakes, ground black pepper and salt.

4) Serve with more toasted garlic on top.



Compiled Recipe – Spicy Chorizo Gambas

Spicy Chorizo Gambas

* 500 grams jumbo shrimp, peeled, de-veined
* salt (to taste)
* ground black pepper (to taste)
* olive oil (to sauté)
* 1 head garlic, cloves peeled and chopped finely
* 250 grams Spanish chorizo, sliced (use chistorra)
* ½ tsp smoked Spanish paprika, hot
* 1 tsp chili flakes (or to taste)
* 2 tsp extra virgin oil
* 2 to 3 sprigs flat-leaf parsley, leaves picked and chopped

1) Season shrimp with salt and pepper. Set aside.

2) Heat olive oil in a skillet over medium heat. Add half the garlic and sauté until golden. Do not overcook. Remove from pan, strain garlic and set aside.

3) Add more olive oil to skillet over medium heat (Note: add enough to cover the bottom of the pan). When oil is hot, add the rest of the garlic and sauté until golden. Add chorizo; cook until red-orange oil is rendered and chorizo is almost cooked through, about 5 minutes.

4) Push chorizo to one side and add shrimps to the pan. Sprinkle paprika and chili flakes. Toss and cook until shrimps turn orange, about 2 to 3 minutes. Do not overcook shrimps.

5) Turn off heat. Add extra virgin and parsley; mix. Top with the strained garlic then serve immediately.




Compiled Recipe – Shrimp in Lemon Sauce

Shrimp in Lemon Sauce

* ½ kg shrimp, heads removed, deveined
* 4 tbsp butter
* 2 cloves garlic, peeled, chopped
* ½ cup beer, lager
* 1 medium red onion, peeled, thinly sliced
* ½ lemon, juiced
* salt (to taste)
* ground black pepper (to taste)

1) Bring steamer to a simmer according to the manufacturer’s instructions. Add suahe. Steam for 5 minutes or until shrimps are opaque and bright orange throughout.

2) Melt butter, meanwhile, in a frying pan over medium heat. Add garlic, beer, onion and lemon juice. Bring to a simmer. Season with salt and ground black pepper, to taste. Let reduce until shrimps are done cooking.

3) Transfer shrimps to the pan with the lemon sauce. Baste. Serve immediately.



Compiled Recipe – Beer Boiled Shrimp

Beer-Boiled Shrimp

* 4 tbsp butter, unsalted
* 2 cloves garlic, chopped
* 1 cup beer
* 1 kilo shrimp, medium sized, cleaned
* ½ tsp cayenne pepper
* ½ tsp hot sauce
* ½ tsp Worcestershire sauce
* salt and pepper
* 1 small lemon, sliced into wedges
* 1 tbsp chopped flat-leaf parsley

1) Melt butter in a large pot over medium heat. Sauté garlic. Add beer and bring to a boil.

2) Add shrimps, cayenne pepper, paprika , hot sauce, Worcestershire sauce, salt and pepper. Cook for about 4 to 6 minutes. Stir to make sure shrimps are cooked evenly. Remove shrimps using a slotted spoon.

3) Let sauce reduce to half. Squeeze some lemon juice into the sauce and sprinkle with parsley. Pour over shrimps and serve on the side. Serve with lemon wedges.



Compiled Recipe – Seafood Chopsuey

Seafood Chopsuey

* ½ cup squid (pusit), sliced
* ½ cup shrimp , peeled
* ½ cup maya-maya (grouper) , sliced into 1-inch cubes
* 2 tbsp canola oil
* 2 tbsp white onion, chopped
* 1 tbsp garlic,  chopped
* ¾ cups broccoli (florets), trimmed
* ½ cup carrot, sliced
* 1 cup cauliflower (florets), trimmed
* ½  cup baby corn, sliced
* 1/3 cup water
* 1/3 cup bell pepper, sliced into 1-inch quarters
* 1/3 cup celery (stalks only), sliced
* 1 cup snow peas (sitsaro)
* 1 tsp soy sauce
* 1 tsp fish sauce (patis)
* salt (to taste)

1) Season seafood with salt and pepper then set aside.

2) Heat oil over medium heat in a wok and sauté onions and garlic. Add the fish and cook for one minute then add the shrimp, when ready to flip the shrimp, add the squid then cover and let it steam for another minute. Remove the seafood from the wok and set aside. In the same pan, add broccoli, carrots, cauliflower and baby corn and sauté for 2 minutes then add the water and cover, let simmer and steam for 4 to 5 minutes.

3) Add the bell pepper, celery and snow peas and sauté and season with soy sauce and patis as desired. Thicken the sauce a bit with potato starch slurry.


Compiled Recipe – Stir Fried Shrimp

Stir-Fried Shrimp

* ½ cup sesame oil, divided
* 1 kilo shrimp, large, de-veined
* 10 cloves garlic, chopped
* 5 (2-inches) ginger, sliced thinly
* ½ cup light soy sauce
* ½ cup white rice wine
* 2 tbsp sugar
* 2 cups thai basil, fresh
* rice or rice noodles (to serve)

1) Heat ¼ cup sesame oil in a large wok. Stir-fry shrimps until they change color and are crisp on the outside, about 2 to 3 minutes. Add garlic and ginger, cook for 1 minute.

2) Pour in remaining sesame oil, soy sauce and rice wine. Reduce heat to medium-low, cover and simmer for 5 minutes.

3) Stir in sugar then basil. Simmer for 2 more minutes. Remove from heat. Serve with rice or rice noodles.



Compiled Recipe – Shrimp Sinigang Rice

Shrimp Sinigang Rice

* 650 grams tamarind (sampalok) , fresh, unripe, washed
* fish sauce (patis)
* 150 grams shrimp , medium, trimmed
* 2 tbsp butter
* 1 medium red onion, diced
* 2 cups red rice, cooked
* 1 cup taro (gabi), peeled and diced
* 2 ripe native tomatoes, diced
* 2 cups kangkong leaves, sliced into thin strips; plus more leaves, blanched
* 1 green finger chili (siling pangsigang), minced, plus more for garnish (optional)

1) Make the tamarind stock: Boil tamarind in 4 cups water. Lower heat and simmer for 30 to 40 minutes. Strain using a sieve, pressing tamarind to extract juice, into a saucepan. Add 3 ½ cups water to tamarind sauce. Bring to a simmer over medium heat. (Note: You should have about 4 ½ cups stock.

2) Poach shrimp in tamarind sauce until cooked through, about 2 to 3 minutes. Set aside.

3) Make the pilaf: Melt butter in a saucepan. Sauté onions until translucent. Add red rice and stir to coat in butter.

4) Add tamarind stock, taro and tomatoes. Simmer, covered, until rice is tender, about 40 minutes.

5) Add kangkong and chilies; toss to mix well.

6) Transfer to a serving platter or individual bowls. Top with shrimp, blanched kangkong leaves and chilies.


Compiled Recipe – Barbecued Teriyaki Shrimps

Barbecued Teriyaki Shrimps

* 1 cup water
* ¼ cup soy sauce
* 5 tbsp packed brown sugar
* 1 to 2 tbsp honey
* ½ tsp ginger, ground
* ¼ tsp garlic powder
* 2 tbsp cornstarch, dissolved in ¼ cup cold water
* ½ kilo large shrimps, peeled and de-veined

1) Make the teriyaki sauce: Mix all ingredients except dissolved cornstarch in a saucepan. Cook over medium heat for 1 to 2 minutes.

2) Add dissolved cornstarch and cook until sauce thickens. Set aside and let cool.

3) Thread shrimps onto barbecue sticks or metal skewers. Divide teriyaki sauce into two bowls. Baste raw shrimp with half of the teriyaki sauce.

4) Prepare a charcoal grill or grill pan. Grill shrimp just until it turns pink. Baste with remaining teriyaki sauce before serving. Serve hot.



Compiled Recipe – Shrimp and Scallop Salad Sub

Shrimp and Scallop Salad Sub

* ½ kilo fresh scallops, shelled
* ¾ kilo medium white shrimp, shelled and de-veined
* 1 medium cucumber, peeled, seeded and diced
* ¾ cup mayonnaise
* 1 tbsp Dijon mustard
* juice from half a lemon
* 6 pieces ciabatta bread, sliced and buttered lightly
* 4 cups water
* 2 cups dry white wine
* 1 medium carrot, sliced thinly
* 1 white onion, cubed
* 2 stalks celery, cubed
* 3 stalks dill, cut into 1-inch pieces
* 1 tsp salt
* ½ tsp pepper

1) To poach scallops and shrimps, combine all ingredients for court bouillon in a small stockpot and bring to a slow simmer. In small batches (one ladleful at a time), poach shrimps and scoop out once their color has changed. Immediately dip in iced water. Drain cooked shrimps in a colander. Repeat until all shrimps are cooked. Do the same with scallops, taking them out once their color turns milky white.

2) Assemble the salad: Roughly chop scallops and shrimps and transfer to a mixing bowl. Add the diced cucumber, mayonnaise and mustard and gently toss. Add lemon juice and pepper to taste.

3) Assemble the subs: Scoop 3 to 4 tablespoons of the salad into each bread slice. Spread the filling evenly and assemble on a plate. Repeat with remaining bread and salad.






Compiled Recipe – Salted Egg Shrimp

Salted Egg Shrimp

* 500 grams shrimp , medium sized, peeled and de-veined, with tails left on
* salt (to taste)
* ground black pepper (to taste)
* 3 tbsp canola oil
* ½ cup cornstarch, seasoned with salt and pepper
* 2 cloves garlic, minced
* 1 tbsp butter
* 4 salted egg yolks, mashed
* chili leaves, fried (to garnish)

1) Season shrimp with salt and pepper.

2) Heat oil in a frying pan over medium heat.

3) Dredge shrimp in cornstarch then fry until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.

4) In the same pan, sauté garlic in butter. Add salted egg yolks; mix well.

5) Add cooked shrimp and toss to coat. Cook for 2 minutes. Garnish with parsley or fried chili leaves, if desired.