Looking for a new way to cook shrimp? Try this spicy shrimp recipe that I concocted in my kitchen. What’s nice about this is, you can eat it as easy ulam (viand) with your steamed rice or use it as a sauce for restaurant-style seafood pasta. Team rice or team pasta? Your choice. Here is my simple spicy shrimp recipe that seafood lovers will surely love.

• Related: Chinese-Style Hot Shrimp Salad Recipe at Home

The Cooking Mama

As long as my body and schedule would allow it, I am for preparing restaurant-style dishes for my family to enjoy at home. Spending a little extra effort in the kitchen, I save a lot with homecooking because the cost of a kilo of raw ingredients is only just a few pieces or slices in a restaurant serving.

Take for example our favorite seafood: shrimp. These are just so attractive on a plate and so flavorful. In a country like the Philippines, our seas are teeming with shrimps, however, they are still expensive for the regular Juan–especially t the big ones.

A shrimp dish in a restaurant costs a few hundred pesos and usually, the serving is very small. But that price can already buy a kilo of medium-sized shrimps that you can divide for up to three dishes.

• Related: Shrimp Etouffee: A Cajun Seafood Recipe

Cooking Notes

Turmeric powder in this spicy shrimp recipe is actually optional. However, I am well aware of the powerful health benefits of this very bright yellow spice so I try to always include it in my dishes.

Meanwhile, you can opt to use tomato paste, if that is the only thing you have. You can add cayenne pepper and chili flakes for heat. But since I have a lot of Del Monte Quick ‘n Easy Caldereta Mix in stock, I used it for this recipe and I love how its seasoning has enhanced the sauce of this dish.

Sometimes, you just got to wing it while cooking. You can use whatever you have in the kitchen and still come up with something special for the family.

• Related: Try this Chinese-Style Hot Shrimp Salad Recipe at Home

Spicy Shrimp Recipe

We ate this dish with rice, however, you can also use the sauce as toppings for your pasta. You may add a little more sauce or some butter and olive oil. Just remember to taste the sauce to check if it has enough seasoning. Toss the mixture into 1/2 kilo of cooked spaghetti for a spicy shrimp pasta. Then light up some candles and serve this shrimp pasta with Parmesan cheese, some parsley, and white wine for a true restaurant experience.

Ingredients

• Dry herb mix (Spanish paprika, thyme, garlic powder, turmeric, onion powder)
• Salt
• 1/2 kg. shrimps, washed and antennae removed
• Cooking oil
• 1 clove garlic, minced
• 1 onion, minced
• Thumb-sized ginger, sliced
• 3 Tbsps. tomato paste or Del Monte Quick ‘n Easy Caldereta Mix
• 1/2 cup pineapple juice
• 2 Tbsps. butter
• 2 Tbsps. sliced green onions

Procedure

• 1. Drain the shrimps. Mix in the dry cooking herb mixture and season with salt. Shake it around to make sure that the shrimps are coated. Let it stay for at least 15 minutes.

• 2. In a non-stick pan, heat oil and saute the garlic and onion for 1 minute, stirring occasionally.

• 3. Stir in the shrimps and the ginger and let it stir-fry for a bit.

• 4. Mix in the tomato paste or Del Monte Quick ‘n Easy Caldereta Mix and the pineapple juice. Carefully stir around to let the sauce mix.

• 5. When the sauce has boiled and the shrimps look cooked enough (turned a bright red color on both sides), you may taste the sauce and adjust. This is especially true if you used plain tomato paste. With the Del Monte Quick ‘n Easy Caldereta Mix, you don’t have to add more salt.

• 6. Add the butter and the sliced green onions. Mix well, cover, and turn off the heat.

Serve hot with rice or toss with your pasta. Enjoy this with the ones you love who share a passion for seafood.

• Also try: Delicious Chinese-Style Camaron Rellenado Recipe