Garlic Butter Shrimps

Definitely better than my singing according to the Expat Daddy :)

Finally! A new dish for the blog! Haaysss... been a SAHM for 2 months now, and honestly, I feel that I've become more "tamadin". Since the kids too have been on summer vacation, our life had just been relaxed and well, that has been what we have been doing in the past couple of months, relaxing. With it,  embarrassingly enough, I have neglected the blogs for a while. Actually, there's been a lot to write about even if we were just staying at home and I have all noted them in my mind, but, I don't know... There really is no excuse for it but 100% laziness! LOL! But this time, I do resolve to take care of these. So I really really hope you readers are still out there. I truly am sorry for not updating the blog. I hope that you had stayed. And so with this, I think there is no better way to start blogging again but with a very simple yet delicious recipe. Something you fellow expat and non-expat moms out there could easily cook in less than 15 minutes or so. Yet so delish that the Fam would surely love you more for it. Just as the the Expat Daddy told me, I can cook this all I want, as long as I stay away from singing! Hahaha!

Even the girls are so in love with the dish :)

Ingredients:

1kg med-large shrimps
1 cup Sprite/ 7 UP
1 cup butter
1 head garlic, finely chopped
salt & pepper to taste
spring onion or parsley, chopped (optional for garnish)


Method
Clean the shrimps, drain with excess liquid and put in a bowl. Marinade with Sprite and a dash of salt for 15 minutes.
Using a non-stick pan, melt half of the butter in medium to high heat. Add the garlic. Cook for about 3-5 minutes or until garlic is soft and light brown in color (do not burn).
Add the shrimps, leaving out the marinade in the bowl. Cook for about 4-5 minutes, tossing only once or twice to cook all the shrimps evenly.
Remove shrimps from the pan, lower the fire a bit then add in the marinade into the pan. Simmer until the liquid is reduced to half. 
Return the shrimps in the pan and the remaining half of the butter, stir-fry for about a minute or two  or until the remaining butter is fully melted then turn off the heat. Let it rest for another 2 minutes for the shrimp to absorb the flavor of the sauce. 
Transfer to a serving platter then sprinkle with the chopped spring onions or parsley. Serve with steamed or garlic fried rice. Enjoy!


Mommy Tip: If available, serve on a sizzling plate to add a bit of smoky goodness to its flavor :)


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Butterflied Tilapia with Sweet Ginger Sauce

Fish Fillet in Lemon Butter Cream Sauce

My Expat Daddy's Cuttlefish Kilawin