Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 cup beer
- 1/4 cup vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14 oz.)
- 1/2 cup chicken broth
- 2 tbsp. tomato paste
- 1 tbsp. brown sugar
- 1 tbsp. Worcestershire sauce
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1/2 tsp. cayenne pepper
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed: None
Step-by-step instructions:
a. In a bowl, mix together the flour and beer to make a batter.
b. Dip the shrimp in the batter, making sure to coat them well.
c. Heat the vegetable oil in a large skillet over medium-high heat.
d. Fry the shrimp in batches until golden brown and crispy. Drain on paper towels and set aside.
e. In the same skillet, sauté the onion and garlic until softened.
f. Add the diced tomatoes, chicken broth, tomato paste, brown sugar, Worcestershire sauce, smoked paprika, cumin, cayenne pepper, salt, and pepper. Stir well.
g. Bring the sauce to a boil, then reduce the heat and let it simmer for 10-15 minutes until thickened.
h. Add the fried shrimp to the sauce and toss to coat.
i. Serve hot, garnished with chopped parsley.
30-40 minutes
5. Temperature: Medium-high heat for frying, simmer for sauce
Serving size: 4-6 people
Nutritional information:
- Calories: 300
- Fat: 14g
- Carbohydrates: 20g
- Protein: 22g
Substitutions for ingredients:
- Shrimp can be substituted with other seafood such as squid or mussels.
- Chicken broth can be substituted with vegetable broth or water.
- Smoked paprika can be substituted with regular paprika.
Variations:
- Add chopped bell peppers or jalapeños for extra heat.
- Use white wine instead of beer in the batter.
- Add chopped fresh basil or cilantro for extra flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the shrimp to ensure a crispy coating.
- Use a slotted spoon to remove the shrimp from the oil to prevent excess oil from sticking to them.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store any leftover shrimp and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the shrimp and sauce in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the shrimp and sauce in a large bowl or on a platter for sharing.
- Garnish with additional chopped parsley or cilantro.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Serve with steamed rice or crusty bread to soak up the sauce.
Suggested side dishes:
- Grilled vegetables such as zucchini or bell peppers
- Roasted potatoes or sweet potatoes
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the batter is too thick, add more beer to thin it out.
Food safety advice:
- Make sure to cook the shrimp until they are fully cooked and opaque in the center.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Nilasing na Hipon is a Filipino dish that translates to "drunken shrimp" in English. It is typically made by marinating the shrimp in alcohol before cooking.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve as an appetizer or main dish.
Related Categories
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Region: Filipino