Garlic Butter Shrimp is one of the common dishes being ordered in most of the restaurants in Macapagal, Pasay which is commonly known as Dampa or Seaside. This is where you buy fresh seafood at the nearby market and bring them to the restaurant of choice and ask them to cook it for you, however you want. This practice is called paluto *wink* So if you are planning to visit the Philippines, particularly Manila, make sure to put this in your itinerary and eat your heart out.
But you don't need to go to Macapagal when the craving for shrimp kicks in. You can do this in your own kitchen. Don't fret, this is gonna be easy, even a child can do this.
Usually, shrimps are deveined - the process of removing the sand vein found at the back of the shrimp. It's not necessary though, Filipinos do not do this often, I don't *wink* There is even a tool specifically designed for deviening shrimps which, I do not know how to use... ahhahaha!
There are an array of shrimps from the extremely huge (I saw one in Macapagal. Really huge almost the size of a lobster. It looks scary!) to the smallest we locally call alamang - the type of shrimp being used to make shrimp paste or bagoong. My favorite is called suahe, size is just right and is sweet when cooked. Tiger prawns are bigger in size and is called sugpo in local language, I'm not a fan though because it taste bland compare to suahe (I'm speaking for myself here, don't take my word for it) and because of its size takes longer to cook and if overcooked, becomes rubbery and tough. Suahe, for me, is still the best.
You don't need much ingredients to make this dish I am about to share. Just make sure you buy add use fresh shrimps. That is the key my loves - go for fresh shrimps I will not recommend buying frozen ones.
GARLIC BUTTER SHRIMP
250 gms medium size fresh suahe, washed
1/4 cup butter (do not use margarine, it will affect the flavor of the dish)
1 medium size white onion or 1/2 cup when minced
2 Tbps crushed garlic (or as much as you want)
1 stalk leeks or spring 1/4 cup spring onion cut into 2 inches in length
salt and pepper
1. In a pan (frying pan will do) over medium heat, melt butter and add garlic. Cook until slightly brown.
2. Add onion, and cook until transparent and caramelized
3. Now add your shrimps, salt and pepper. Careful on the salt. If you use salted butter, you will need just a few dash of salt.
NOTE: Shrimp will release it's natural juices so no need to add water.
4. Simmer shrimp (covered) for about 3 to 5 minutes or until it changes color to bright orange. Keep an eye on your shrimp as you do not want it to overcook. Over cooked shrimps becomes tough and rubbery.
5. Lastly, add your leeks or spring onion. Mix and remove from heat.
6. Serve hot and enjoy with steamed rice.