Hello all – it’s time for another Filipino dish of the month: Filipino Garlic Butter Shrimp. I’ve always enjoyed this dish, the only down-side to it was having to peel each and every shrimp as you were eating it. Easy solution… use skinless shrimp! There was nothing better than fresh hot white rice piled with steaming buttery garlic-y shrimp and of course a side of vinegar with more… garlic. MMmm..
My mom only provided me with what ingredients and very basic instructions, so I pretty much winged it and added a little touch of my own. Trying not to compare it with my mom’s version… I’m satisfied with my take on the dish, plus the boyfriend liked it, so that’s always a good thing.
Garlic Butter Shrimp
- 1 lb jumbo skinless shrimp with tail (and you of course can use shrimp with the skin, I think the shrimp soaks up all of the yummy juices, but I’m lazy and I like to eat fast so I do it without the skin.)
- 3-4 Tbs of butter
- 3 large garlic cloves
- 3 green onions
- 2 Tbs of Oyster Sauce
- Half a lemon
- Black Pepper to taste
I prepped everything before I started cooking because it’s very easy to over cook shrimp. If you’re using frozen shrimp, be sure to defrost the shrimp properly before cooking. First you would chop the green onions and set aside. Melt the butter and saute the garlic, be sure not to brown the garlic too much. Once that’s done, add the shrimp, oyster sauce and green onions, cooking over medium to low heat. Cover and cook for about 3-5 minutes, stirring occasionally. Once you see that the shrimp is cooked, squeeze some lemon and pepper to taste. And you’re done… that was quick wasn’t it? My mom mentioned that you can also add salt to the recipe, I opted not to because of the oyster sauce, but it’s just depends on your preference! Serve on top of rice and if your a true Filipino, a side of vinegar mixed with fish sauce and garlic for dipping!
Happy cooking! 🙂