As I’ve mentioned before, my mother is not one you’ll find busy in the kitchen concocting everyday meals. Growing up, her cooking was more like a special occasion than a daily occurence. But be it that, she does have a repertoire of special recipes up her sleeves. Call me overly bias but I have yet to find one shrimp dish that can beat my mom’s shrimp with oyster sauce. And I say that even with twenty-plus of my very own shrimp recipes here on the blog. 🙂
Although big and bold with finger-licking goodness, my mom’s shrimp recipe is one of the easiest and simplest dish you can make. It requires basic pantry ingredients you probably already have on hand and takes under 30 minutes from prep to dinner! One thing to note, and I can’t stress this enough, make sure that the shrimps are well drained before cooking or you’ll end up with way more liquid. This is sort of “dry” dish with the sauce mostly clinging onto the shrimps, making it perfect for kamayan. Enjoy!
- 1 pound large shrimps, shell and head on
- 1 tablespoon oil
- 1 medium onion, peeled and sliced thinly
- 3 to 4 cloves garlic, peeled and minced
- 1 teaspoon fish sauce
- ½ cup tomato sauce
- 2 tablespoons oyster sauce
- salt to taste
- Using scissors, trim shrimps of tendrils. Wash and drain very well.
- In a pan, heat oil over medium heat. Add onions and garlic and cook until tender and translucent. Add fish sauce and cook, stirring regularly, for about 1 to 2 minutes. Add tomato sauce and allow to simmer until reduced and thickened.
- Add shrimps and continue to cook, stirring to combine, until coated with tomato sauce and color has turned pink. Add oyster sauce and continue to cook for about 3 to 5 minutes or until shrimps are cooked and sauce clings to shrimps. Season with salt to taste.