Spicy Shrimp With Green Peppers Stir-Fry
A quick and easy spicy shrimp recipe much like the spicy crab flakes except with the addition of green peppers. The latter adds a cool and refreshing texture to the hot flavor of chili garlic sauce.
INGREDIENTS:
1 bag of frozen shelled shrimps
3 cloves of garlic, chopped finely
1 medium onion, chopped
1 large green pepper, sliced in thin strips
2 tbsp of chili garlic sauce
1/2 cup of water
salt and pepper
3 tbsp of vegetable oil
Heat up the oil. Sauté garlic and onion until cooked. Add the frozen shrimp. No need to thaw the shrimps. Cook for about 3 minutes or so.
Add the chili garlic sauce, water, salt and pepper. Stir and cover. Cook for another 2 minutes. Add the green peppers in the end. Stir and cook until the green peppers are tender but still crunchy.
Pretty simple, no? Serve with rice.
LASANG PINOY SUNDAYS: SEAFOOD: SALMON FISH FRY W/ MANGO & SCALLIONS RELISH
I saw a pack of Zatarain’s Fish Fry Mix at the store so I figured I’d try it with the pretty looking salmon I bought at BJ’s. Something for a change. Fish Fry usually uses cod or haddock but I decided to be “fancy” and used salmon instead.
LOBSTER BISQUE FROM LEGAL SEA FOODS
Part of my husband’s birthday dinner last week was Lobster Bisque. I did not make it as indicated in the title and by the picture itself. I bought a pre-made one from a wholesale store called BJ’s. The Lobster Bisque is from Legal Sea Foods brand. 2 containers of this size cost $11.99.
"Bloody" Steamed Milkfish With Tomatoes & Chili Garlic Sauce
“Bloody” is what my husband called this steamed milkfish with tomatoes and chili garlic sauce when he saw it. I’m addicted to my chili garlic sauce so I pretty much put it in everything these days, like the mussels Mussels, Lobster, Green Peppers, & Tomatoes In Chili Garlic Sauce Stir-Fry. Since I love tomatoes too, I figured it would add another dimension to this steamed fish.
When I bought this frozen whole milkfish at the commissary, really didn’t know what to do with it. A typical Filipino dish would’ve been just to fry it or grill. I wasn’t about to brave the weather outside to grill the fish so that was out of the question. Frying it was also out of the question because I know my husband would’nt like it that way. So I decided to steam it in the oven. My problem was, I don’t have a steamer for dishes like this. I have the one that came with the rice cooker and that’s just not big enough. Not to mention bad idea to steam a fish while cooking rice too. I’m assuming anyway.
So how did I solve this problem?
