Garlic Butter Shrimp

Shrimp- versatile enough to taste good with just about anything, yet delicious enough to eat by itself. Our hardworking, fish salesman yells loudly at 7:30 in front of our gate every morning to announce the catch of the day.

"Ma'am! Sir! Isda! Bangus, pasayan, yellow-fin, crabs!"

Pasayan (shrimp) is my favorite; he claims his catch is all the way from Batayan island. It's quite easy to believe, they're fat, and incredibly sweet when cooked. Buying from a local vendor is also a big help to them during these hard times. I encourage you to find ways to support your local small businesses...it's more than rough during the Covid crisis to stay afloat.

Using the fresh shrimp, I made this very simple, yet tasty garlic butter shrimp. I hope this recipe inspires you to support your local vendors and businesses,

GARLIC BUTTER SHRIMP

15-20 Large shrimps whole, whiskers removed

Sprite, enough to cover the shrimp

1 cup of butter

10 cloves of garlic, finely minced

salt, pepper for taste

fried/toasted garlic for garnish and texture

calamansi/lemon for taste

1) Soak the shrimp in sprite for ten minutes. This will make the shrimp more tender and juicy.

It's important to keep them whole! That's where the flavor is. Heat the butter in a medium frying pan. Add the minced garlic. Allow the garlic to flavor the butter by heating it on low heat for 5 to 10 minuets or until the butter has browned.

2) Add the shrimp and toss in the sauce. Once you start seeing the shrimp becoming pink, cover with a lid. Constantly check under the lid within 5-10 minuets until they are fully cooked. Season with salt, pepper, and fried garlic

Enjoy with a squeeze of lemon or calamasi.