Compiled Recipe – Shrimp Macaroni Salad with Corn

Shrimp Macaroni Salad With Corn

* 2 cups Lady’s Choice Real Mayonnaise
* 2 cups salad macaroni
* ¼ cup minced carrots
* salt and pepper (to taste)
* 2 tbsp. white sugar, adjust according to taste
* 1/3 cup pickle relish
* ½ kilo shrimp, peeled and de-veined
* 4 cups water
* 1 cup whole corn kernels
* ¼ cup sour cream
* 4 hard-boiled eggs, mashed
* ¼ cup red bell peppers, thinly sliced

1) Cook macaroni pasta according to package and set aside.

2) In another pot, bring water to a boil, season with salt. Place shrimp and cook for about 3-5 minutes. Let cool and chop into bite-size pieces.

3) Combine all ingredients in a bowl; season with salt and pepper. Mix well. Place in the fridge for at least an hour.


Compiled Recipe – Seafood Pesto Pasta

Seafood Pesto Pasta

* 2 to 3 tsps. olive oil
* 2 to 3 tbsp. pesto, store-bought
* ¼ cup white fish fillet, cubed
* 100 grams shrimp, peeled
* 300 grams spaghetti, cooked according to package directions
* 1 handful arugula leaves (optional)

1) Heat olive oil in pan. Heat and sauté pesto with seafood.

2) Toss in cooked pasta and season to taste with more pesto.

3) Add fresh arugula, if desired and sauté until slightly wilted.




Compiled Recipe – Buttered Shrimp

Buttered Shrimp

* 2 tbsp. butter
* 3 tbsp. cooking oil
* 1 kilo shrimp, peeled and de-veined
* 5 cloves garlic, diced
* chopped spring onions (for garnish)

1) In a medium-sized pan over medium heat, add butter and oil. Add garlic and shrimp, saute for 1-2 minutes.

2) Cook until shrimp turns orange. Top with chopped spring onions. Serve warm.


Compiled Recipe – Pancit Buko

Pancit Buko

* ½ cup fresh coconut cream (kakang gata)
* 2 tsp. minced garlic
* 1 tbsp. chopped onions
* 2 cups coconut meat, shredded
* ½ cup shrimp, shells and heads removed, then de-veined
* 2 pcs. squid, skinned and sliced into rings (tentacles included)
* clam meat, from 10 to 12 pieces steamed Manila clams
* salt
* white pepper
* 4 stems cilantro, coarsely chopped  (to garnish)

1) Simmer coconut cream in a saucepan over very low heat until coconut oil and latik separate. Set latik aside.

2) Pour coconut oil into another pan. Add garlic and onions; sauté until fragrant. Add coconut meat and cook for 2 minutes.

3) Add shrimp and squid; stir-fry for a few seconds. Add clams and season to taste.

4) Transfer to a platter. Top with cilantro and reserved latik. Serve hot.


Compiled Recipe – Ginataang Hipon

Ginataang Hipon

* 2 tbsp. cooking oil
* 2 cloves garlic, minced
* 1 medium red onion, sliced
* 1 piece ginger (thumb-sized), sliced
* ½ kilo shrimp, medium sized
* 2 cups coconut cream (kakang gata)
* 3 pieces green finger chili (siling haba)
* ground black pepper (to taste)

1) Pre-heat oil in a medium-sized pan. Sauté garlic, ginger, and onion until fragrant or the onion turns translucent.

2) Add the shrimps and sauté until it turns orange or about 5-7 minutes.

3) Pour in the coconut cream and let it simmer over low flame for 10 minutes. Season with salt and pepper.

4) Add the finger chilies and simmer for 2 to 3 minutes. Serve warm.


Compiled Recipe – Peppered Shrimp with Noodle

Peppered Shrimp with Noodle

* 1 kilo shrimp, large, de-veined
* 1 tsp. whole black peppercorns, crushed and divided
* 2 tsps. sea salt, divided
* 2 tbsp. vegetable oil
* 6 cloves garlic, minced
* lemon wedges (to serve)
* 450 grams miki noodles, fresh, wide
* 2 tbsp. sesame oil, plus extra to toss
* 3 ½ tbsp. soy sauce
* 2 tbsp. rice vinegar
* 1 tbsp. peanut butter, preferably unsweetened
* 1 tbsp. sugar
* 1 tbsp. ginger, finely grated
* 2 tsps. chili garlic paste (or to taste)
* 1 small cucumber, sliced thinly
* peanuts, fried, crushed

1) Make the peppered shrimp: Pat shrimp dry. Place shrimp, half the crushed peppercorns and half of the salt in the bowl. Toss to coat shrimp.

2) Heat vegetable oil in a wok or a large pan over medium high heat. Add garlic and the rest of the peppercorns and salt; stir fry for 1 minute.

3) Add shrimp and stir-fry until opaque, about 3 to 5 minutes. Do not overcook.

4) Place shrimp and lemon wedges on a serving plate. Set aside.

5) Make the sesame noodles: Boil noodles in a large pot of water for about 5 minutes (they should still be a bit chewy). Drain, rinse with cold water, then drain again. Toss noodles with some sesame oil to keep them from sticking to each other.

6) Whisk together 2 tablespoons sesame oil, soy sauce, vinegar, peanut butter, sugar, ginger, garlic and chili garlic paste in a bowl. Taste then adjust seasoning. It should be a balance of sweet, spicy and salty, with a bit of zing from the ginger.

7) Pour sauce over noodles and toss. Place noodles and cucumber slices on the plate alongside the shrimp. Top noodles with peanuts and cilantro, if desired.



Compiled Recipe – Pancit Habhab (Pancit Lucban)

Pancit Habhab (Pancit Lucban)

* 3 tbsp. canola oil
* 1 tbsp. garlic, chopped
* 2 tbsp. white onion, sliced
* ¾ cup pork liempo, sliced
* ½ cup shrimp, peeled
* ¼ cup carrot, julienned
* ¼ cup snow peas (sitsaro)
* 1/3 cup sayote (chayote), julienned
* 2 tbsp. soy sauce
* 2 tbsp. fish sauce (patis)
* ¼ cup cane vinegar
* 250 grams miki lucban
* ¼ cup water
* ¼ cup Chinese leafy cabbage, sliced
* salt (to taste)
* ground black pepper (to taste)

1) Heat oil on a wok over medium high heat and sauté onions and garlic. Add the pork belly to the wok and cook until lightly browned, then add shrimps and cook for another 2 minutes.

2) Add the carrots, sitsaro, sayote, soy sauce, vinegar, and patis. Stir well and bring to a simmer. Add the noodles and cabbage and toss well, then season to taste.




Compiled Recipe – Creamy Shrimp Pasta

Creamy Shrimp Pasta

* 1 cup shrimp, small, peeled and de-veined
* 2 tbsp. lemon juice
* 3 tbsp. orange juice
* ½ tsp. lemon zest
* ½ tsp. orange zest
* 3 tbsp. cilantro, chopped, plus extra to garnish
* 1 finger chili, minced
* salt (to taste)
* ground black pepper (to taste)
* 1 tbsp. sea salt
* 400 grams pasta
* ½ cup calamansi juice
* 2 tbsp. oil
* 2 cloves garlic
* ½ cup basil leaves, fresh
* 3 ripe avocados, flesh only
* 1/3 cup walnuts, chopped
* 6 tbsp. parmesan cheese

1) Make the ceviche 30 minutes before serving time. Blanch shrimp in pot of boiling water for about 30 seconds then plunge in ice-cold water to stop the cooking process. Drain and mix with the remaining ingredients. Set aside in the refrigerator.

2) Bring a large pot of water to a boil over high heat. Add sea salt. Cook pasta according to package directions or until al dente. Drain pasta and reserve ½ cup pasta cooking water.

3) Meanwhile, blend calamansi juice, olive oil, garlic and basil leaves in a blender or food processor until well combined and basil leaves are minced. Add avocado and season with salt and pepper. Process until creamy. Adjust seasoning to taste. Transfer to a large bowl.

4) Toss in warm pasta, adding a small amount of hot pasta water if it’s too dry. Toss with walnuts and ceviche. Sprinkle with parmesan cheese and garnish with cilantro before serving.


Compiled Recipe – Shrimp and Peanut Noodles

Shrimp and Peanut Noodles

* 350 grams spaghetti noodles
* ½ cup creamy peanut butter
* ¼ cup soy sauce
* 2 tbsp. all-purpose cream
* 2 tbsp. white vinegar
* ¼ cup sugar
* 2 tbsp. vegetable oil
* 2 tbsp. sesame oil
* 2 cloves garlic, chopped
* 2 teaspoons grated ginger
* 400 grams shrimp, peeled and deveined, use medium sized shrimp
* 1 (198 gram) can shiitake mushrooms, drained and sliced
* ¾ cup dry roasted peanuts
* salt
* ½ cup sliced green onions ( ½-inch lengths)

1) Cook spaghetti noodles according to package directions. Drain, reserve pasta  cooking water and set aside.

2) Mix peanut butter, soy sauce, cream, vinegar and sugar in a bowl; stir until sugar is dissolved. Set aside.

3) Heat oils in a large pan or wok over medium high heat. Sauté garlic and ginger until fragrant, about 1 minute. Add shrimps and cook until they turn pink. Remove shrimps from the pan; set aside.

4) Add mushrooms to the same pan; sauté for 1 minute. Add peanut butter mixture and ¼ cup pasta cooking water. Simmer for 2 minutes.

5) Add peanuts and cooked spaghetti; toss to combine. If sauce is too thick, add another ¼ cup pasta cooking water. Season with salt. Add shrimps and green onions; toss to combine.

6) Transfer to a serving dish and serve hot.


Compiled Recipe – Soy Glazed Crispy Shrimp

Soy Glazed Crispy Shrimp

* 1 cup chicken stock (or ¼ chicken bouillon cube dissolved in 1 cup hot water)
* 2 tbsp oyster sauce
* 2 tbsp dark soy sauce
* ½ cup brown sugar
* ¼ cup sweet chili sauce
* 4 cloves garlic, smashed
* 1 tsp sesame oil
* salt
* ground black pepper
* ¾ tbsp cornstarch, dissolved in 1 tbsp water
* 1 tsp sesame seeds, toasted
* vegetable oil (to deep fry)
* 2 cups cornstarch
* ½ cup all-purpose flour
* 1 tsp salt
* ½ tsp ground black pepper
* 1 kilo shrimp (large), peeled and de-veined with tails left on
* 2 large eggs, beaten
* steamed white rice (to serve)
* chopped green onions (to garnish)

1) Make the soy and chili glaze: Combine chicken stock, oyster sauce, soy sauce, sugar , sweet chili sauce and garlic in a saucepan over medium heat. Bring to a boil then lower heat and simmer for 2 to 3 minutes.

2) Add sesame oil. Season to taste with salt and pepper. Cook for 30 seconds.

3) Add dissolved cornstarch and cook for 1 minute or until thick. Add sesame seeds. Set aside and keep warm.

4) Heat oil in a deep, heavy bottomed pot over medium heat.

5) Combine cornstarch, flour, salt and pepper in a shallow bowl . Dip a shrimp in beaten egg, letting the excess drip off. Dredge in cornstarch mixture.

6) Gently add shrimp to hot oil. Repeat with remaining shrimp, cooking in batches to avoid overcrowding the pot. Cook for about 1 minute or until coating is crisp and golden. Drain on paper towels.

7) Pack rice in containers, top with shrimp, drizzle with glaze and garnish with green onions.