Garlic Butter Shrimp

Recently, a news spread around the country and it says that BFAR or Bureau of Fisheries and Aquatic Resources warns of virus in tilapia, shrimps. The initial report is due to the mortality cases of fish in Laguna de Bay and Taal Lake. Many dead fish particularly tilapia and shrimp were found floating on the said location. However later on, after thorough investigation, they found out and clarified that it is not caused by a virus or disease but due to low oxygen level brought by sudden weather changes. Thus, it’s still safe to eat provided that you observed proper food handling.

My sister bought some when she went to the market. Then my mom asked me to cook it. Because I’m on a hypoallergenic diet, it hurts me. Preparing a meal that you cannot eat is emotionally painful haha. With the ingredients- garlic + butter + shrimp= it’s triple kill!

This is my way of cooking Garlic Butter Shrimp

INGREDIENTS

350 grams Shrimp or Prawns
6 cloves chopped garlic
cooking oil
1 tbsp butter or more
1/2 tbsp brown sugar
1/4 cup oyster sauce
1/4 cup banana ketchup
1 tsp ground black pepper
salt

PROCEDURE

In a cooking pot, pour the shrimp and season with salt. Cook for about 3 minutes or until the shrimps turn into pink over medium heat. Set aside

Meanwhile, heat oil in a pan and add the garlic. Sauté for few minutes then melt the butter..

Throw in the oyster sauce,ketchup,sugar, and ground black pepper. Stir until the sauce blend well

Now combine the shrimp with the sauce and toss until all shrimps are coated. Let it simmer for about 1 more minute

You can add some chopped green chili. Serve hot with rice