Just like Bubba: Yummy Garlic Shrimps!
Over the weekend, my wife and I invited fellow dad and cook, Tony, (with his family) to cook his famed pork barbecue for us. Tony’s lechon kawali (pan-fried pork) was featured last December 2011 and he now writes his own food blog . Because our grill uses charcoal, which was recommended by another dad and another Tony (!) from New York, I thought of lighting up the charcoal 30 minutes before his arrival since preparing the grill takes time.
However, my premature preparation almost led me to waste some precious heat so to salvage the situation; I brought out a few eggplants and broiled some. Not contented with this, I ended up cooking garlic shrimps using the grill. I was trying hard to be like grill expert, Bobby Flay! 🙂 Already, the shrimps were half-cook to begin with (halabos) and because I was afraid of ending up with either burnt or tough shrimps, I thought of sauteing it over the grill. This simple experiment turned out well because the shrimps were not overcooked and had a hint of smokey taste. Best of all, I was able to save on time and electricity and there was enough heat for Tony to grill his pork barbecue. Kulang na lang pumunta kaming lahat sa beach! (A beach would have completed the dining experience!) 😀
1 kilo of fresh or frozen shrimps (shell intact)
1-2 cups of water
1 tsp rock salt
8 cloves of garlic, minced
Salt and pepper to taste
1 tbsp. of lemon and lime (optional)
1. Fill a pot or a saucepan with water and set heat to MEDIUM HIGH. Add salt before the water boils.
2. Meanwhile, wash shrimps in running water.
6. Serve with steamed rice and grilled eggplant with bagoong (shrimp paste). A simpler dipping sauce would be a mixture of ½ cup vinegar or lemon/lime, 3 cloves of garlic, mashed and salt and pepper to taste.
* Some Pinoy cooks add Sprite or 7-Up or gin to the water to give it a sweet taste. For grown ups who like an extra kick, you may add 1 tsp. of chili powder or cayenne pepper.
* By quickly removing the shrimps from heat, you reduce the risk of the shrimp meat hardening up and the shell sticking to the flesh.