Food is but a necessity that needs to be fulfilled. Satisfied, if you may. Notwithstanding one’s restrictions, food will always, always be a lifelong favourite craving. Aside from a happy tummy, food also produces a number of emotions. And most often, the emotion produced becomes part of one’s day.
Growing up, there will always be seafood at the dining table. With or without celebration, seafood is but a welcome treat on our dining table. And everytime there’s seafood, there is sure to be a happy dance that follows.
Of the many seafood choices we have, aside from fish, crabs and shrimps have become a most sought after. From homecooked meals to international fusion dishes, there is no end when these two are present. Or any of them, that is. And in Davao, Mindanao in particular, these orange small free-swimming crustaceans are all the rage when dining out or prepping some dishes at home.
Grilled Shrimps produces a certain smoky taste that’s very enticing and inviting. Some like it marinated while others, like me, opt for a more naked shrimps when grilled. At times, I marinade these babies on a mixture of beer, oil, paprika, cayenne and salt and pepper. Bit weird but it works for me. I love that the beer evaporates and leaves a bit sweet taste to the shells hence perfect when charred. Oh and yes, do not be afraid to get them charred. It’s part of the reason why we love them!
Keeping it simple? Have them fried in a bit of butter and oil and garlic. Lots of garlic. For additional flavour, add some liquid seasoning. Or oyster sauce, if you may. I find the sweetened Korean liquid seasoning mixed with the Korean chili bean paste the best when keeping it moderately simple for these orange lovies. For some, they just add water to the fried shrimps to elevate the texture and cook then with their juices.
Millenials will opt for a more adventure seeking palate when it comes to their shrimps. Like them, I also got hooked to the salted egg anything craze. And the shrimps was a best ingredient for this. Followed a recipe I found online, tweaked it according to taste and of course availability of ingredients, and had a blast eating it with the fambam. For additional depth, some crushed salted egg chips did the trick.
As classic as my love for shrimps, I find it irresistibly impossible to say no to a plate of fried rice with shrimps and eggs and all that jazz. A meal on its own, this is easy to replicate and make it even more personal with your own taste. Personally, I like it a bit spicy and with lots of crunchy garlic bits. Best partner for me? Anything fried!
Many might ask, are shrimps halal? When I was asked this, I was dumbfounded and did not know what to say. After research, I learned that shrimps are halal. This, according to both the Shia and Sunni traditions. Unlike others, shrimps are not bottom feeders hence halal. *I know this is vague as I am as confused as you are. The aforementioned was from a collective of readings I did on the matter. Not to be taken with finality, that is.*
TRC Speaks: True! I love seafood. Anything seafood is something that I’d binge on. However, recently, I found out that my body reacts whenever I eat shrimps. Take note, shrimps. Not the sugpo. That did not stop me from eating them! Though seldom do I eat shrimps without my antihistamine, I still eat. My favo will always be prawn thermidor with chilies or sinigang by my mom. What’s yours?
For my latest food finds, follow me on Instagram @iamleebai and Facebook @theroyalchefeats. Happy eating, royalistas!
