Hilabos na Hipon sa Cervesa

Cover the pan when cooking shrimp, they tend to pop out as the pan heats up.


May 2007 | By Sam de Leoz
Hilabos na Hipon sa Cervesa
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at a glance

Main Ingredient

Fish and Seafood

Type

Main Dishes

Preparation Time

00:00:00


Date Published

May 2007

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
Prep Time 3 minutes 
Cook Time 7 minutes

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

Wash the shrimps but do not shell them.

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

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."




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