Fresh shrimp is one of those things that I’d rather not do “too much” to. Like a good steak or some organic free-range chicken, it’s an ingredient I like to really taste. And it’s pricey enough.
To me, shrimp doesn’t get much tastier than this: Halabos na Hipon, a Filipino dish my husband and I (and every FIlipino I know) grew up with, is fresh shrimp at its most basic: steamed in its own juices. These are usually served unpeeled on large platters, with or without a dipping sauce, meant to be peeled with your fingers and popped in your mouth as you chatter away.
Its one of my favorite memories of Family Sunday lunches… and my fingers always smelled shrimpy for days after, despite constant hand-washing.
Shrimp cooked this way, without even water to dilute its natural flavor, is unbelievably tasty. You will love it.
Filipino Halabos na Hipon
1 kilo fresh shrimp
1 whole head garlic, minced
1 yellow onion, chopped
salt & pepper to taste
vegetable oil
Wash and clean the shrimp, but don’t peel. Combine in a large saucepan with garlic, onion and seasonings. Cover and cook over medium heat. Stir once or twice to make sure the shrimp is nice and wet (from its own juices!) and not sticking to the pan. You want to cook it for 5 minutes tops. Then sprinkle some oil around, saute a bit, and serve.
*Note: I realize that instructions like “sprinkle some oil around” and “saute a bit” are not exactly good recipe speak. But Filipino cooking is like that- delicious recipes passed on by teaching.