Hilabos na Hipon sa Cervesa

When you see fresh shrimps in the market, keep this dish in mind. When cooking, be ready to cover the pan as the shrimps tend to pop out when the pan heats up.

Serves 4  Prep Time 3 minutes  Cook Time 7 minutes

500 grams shrimps
1 can beer (Pale Pilsen)
pinch of salt
1 1/2 tablespoons garlic chili paste (optional)
lemon wedges for garnish

1  Wash the shrimps but do not shell them.

2  Place the shrimps in a heavy frying pan and add a little salt over medium fire.

3  As shrimps change in color, add the beer and bring the heat to high until the liquid dries out.

4  Add the garlic chili and serve immediately on a platter. Garnish with lemon wedges.

Shrimp-cooking tip: The best shrimps to use are live ones. Make sure you cover the pan at the start of cooking as the heat can make them, literally, "jump out of the pan."

Photography by Miguel Nacianceno  | Styling by Sharlene Tan

• Marley Apr 06 2010 @ 12:33pm Report Abuse

     

  It's actually called HALABOS, not "hilabos" :)
• reysiecarpio Mar 04 2010 @ 02:43pm Report Abuse

     

  what beer can be change if pale pilsen is not available?is softdrinks like royal or sprite ok instead of beer.
• summer Sep 22 2009 @ 09:38pm Report Abuse

     

  yey! found another seafood recipe