Garlic Butter Shrimp

Peel and eat shrimp with the head-on and tail-on is how shrimp has been eaten by my family for generations. My mom would go to the Asian market and order pounds of shrimp that she would meticulously trim and clean back at home over the sink. The menial task of trimming the antennae and little alien-like legs of the shrimp was laborious but as a young kid, oddly fun to watch. When I was little I didn’t even like the taste of shrimp but for some morbid reason I derived plenty of satisfaction peeling the shells off the little shrimp and feeding them to my dad.

This Filipino Shrimp in s a classic twist on a favorite home-cooked dish. Using everyday ingredients like shrimp, soda, ketchup, and garlic, this recipe is so easy beginners and seasoned cooks alike. Serve with steamed rice for the ultimate Filipino comfort meal.

Ingredients
2 lb large shrimp, cleaned

1 can (12 oz) lemon-lime soda

5-6 cloves garlic, minced

2-3 thai chilis chopped

2 tbsp soy sauce

2–3 tbsp ketchup

1/4 cup butter

1 tbsp cooking oil

Salt and pepper to taste

Optional: chopped green onions or lime

1. Trim, clean and devein shrimp. Marinate shrimp in 1/2 cup of lemon-lime soda for 10 minutes then drain.

2. Heat oil and butter in a pan over medium heat. Add garlic and cook until fragrant. The butter adds a rich, savory base. Pour in cup of lemon-lime soda and bring to a boil 3-5 minutes.

2. Add shrimp, season with salt and pepper, and cook 1–2 minutes until pink. The butter helps give a golden, luscious coating.

3. Add soy sauce, and ketchup. Stir, then lower heat and simmer for 3-5 minutes until shrimp are fully cooked and the sauce thickens slightly.

4. Remove shrimp. If you want to reduce sauce more contine to cook over medium heat. Taste and adjust with salt and pepper as needed and pour over shrimp.

5. Plate shrimp, pour extra sauce over rice, and garnish with green onions or chili.

Shrimping ain’t easy