Garlic Butter Shrimp is a super easy dish to make. This recipe shows how to cook this beloved dish the Filipino way. I like how it turned out. The dish is rich and flavorful.
The use of shrimp with scales and head make this unique from other versions. People who are used to buy frozen shrimp from the supermarket might find this uncommon. Cooking shrimp in this form is actually a common practice in some Asian countries, including the Philippines. Dishes such as Sinignag na Hipon, Halabas na Hipon, and Nilasing na Hipon uses cleaned fresh shrimp with head and shell. I personally like shrimp in this form because it is tastier. You’ll find most of the flavors concentrated below the head.
INGREDIENTS:
*SHRIMP(Large Size)
•Sprite (used for marinated the shrimp)
•Garlic
•Onion
•Butter(not in the picture)
•Spring Onions
•Oyster Sauce
•Ketchup
•Ground Black Pepper
•Seasoning
•Sweet Corn
*Saute the Garlic and the Onion with the butter, add the shrimp and the sweet corn..mix well.
*Cover the pot.
*After a few minutes, add the other ingredients and spices.
*Add water if necessary.
*Cover the pot.
*Add the spring onions and then taste.
*Ready to serve.
•Filipinos have unique ways of making shrimp dishes our way. These includes halabos na hipon, sinigang na hipon, shrimp in oyster sauce and many more. But did you know that the garlic and butter combo flavor actually originates in France? This combo was originally used as bread spreads and for mushroom dishes. Some argues that our halabos na hipon was the origin of garlic buttered shrimp.
Now, the garlic butter flavor is one of the best flavors not only for shrimps, but also for other chicken and pork dishes. What’s unique with the garlic and butter flavor is the blending of the aromatic earth flavor of the garlic and the softness and creaminess of the butter.
Garlic buttered shrimp is very famous worldwide. Most garlic butter shrimp are peeled and are headless but for the Filipino version, we remain the shells intact for we believe that it helps lock and seal the flavors in it.