Happy Easter! So busy with giving a fresh new look to our HS class website (using Mambo) that I forgot I have a food blog. So here is a quick one. I’ve realized that I always cook prawns or shrimps with butter for the past years that I forgot how simple cooking shrimps can be like halabos na hipon (shrimps cooked w/ salt and from its own juice – no water at all).
As I planned to cook shrimps without vegetables, I prepared potatoes and carrots and steamed them together with the rice. How this is done? Peel the vegetables. Leave the carrot as it is but slice the potatoes thinly. Place the peeled vegetables on top of the rice and cook accordingly.
1/2 kilo of shrimps (or prawns)
1 tbsp of minced garlic
1 onion, chopped
salt & pepper
Cut the shrimps’ antennae. Cut along the shrimp back just deep enough to expose the vein. Remove the vein by lifting one end and zipping it off. Rinse well. (Of course, if you don’t have time just wash the shrimps and proceed to cooking.)
Mix all ingredients in a saucepan over high heat. Cover and let the shrimps boil and get cooked from its own juice, stirring once in a while. Cook for 3-5 minutes. Pour about 5 tbsp of cooking oil and saute for 2 minutes. Serve with the steamed vegetables.