It was another weekend, and we decided to prepare another homemade recipe, the Chili Garlic Buttered Shrimp.
Early morning, my husband went out to look for something to cook for lunch. Since we were craving seafood, he was hoping to find one. It was almost 9 in the morning when he left because normally, fresh seafood is not already available from 10 am and up. On the other side, I was hoping he could find shrimps because my hubby cooked the best garlic buttered shrimp and I couldn't wait to eat it again. So I was quite excited about it. And luckily, when he arrived, he got himself a half kilo of fresh shrimps. Can you just imagine how happy I was. He also brought some spices and fresh fruits with him. Since it was too early to cook, we set aside the ingredients, and watch a few videos on YouTube.
By 11 am, we started to prepare for lunch. First, we cooked rice, a Filipino meal is incomplete without it. Then, when the rice was done, we started to prepare the ingredients. We intentionally finished the rice to be cooked because the preparation of the main dish was just less than 30 minutes. And we wanted to eat it as much as possible that it is still hot. So below are the ingredients and how my hubby cooked it.
INGREDIENTS
1/4 kilo shrimp
8 cloves Garlic (chopped), 1 pc Lemon, 1 Onion (sliced)
1 tbsp Oyster Sauce, 1 tbsp Chili Flakes, Salt & Pepper to taste, 1/4 cup Butter
PROCEDURE
1. In a bowl, the shrimps were placed and marinated with fresh lemon juice for 10 minutes.
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In a hot pan, the butter was melted.
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Then, the garlic and onions were added and cooked on medium heat.
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After, the marinated shrimps with lemon were added and stirred fried until they turned orange.
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Then, added chili flakes and oyster sauce. Stirred for 1 minute.
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Lastly, seasoned with salt and pepper.
When the dish was ready, we took all the rice from the cooking pot and place it in a small tray. We were supposed to set up a boodle fight, but we were kind of lazy that day to get a banana leaf. Then we placed the hot Chili Garlic Buttered Shrimp in between the rice. Since hubby bought green mangoes, we sliced one of them and served. And, green mango is not perfect to eat without a shrimp paste. When the table was ready, we couldn't wait to eat what we prepared. In the end, we just had a very satisfying and delicious lunch.
We usually do this, cooking, every now and then. When the pandemic started, we appreciate more preparing our favorite foods at home. There were times that we went out and dine outside, but nothing compares to home cooking. And my hubby is one of the best cooks I know, and I guess, I'm loving it.
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