I recently had another of those “if you cannot buy it, cook it” days. While buttered shrimps, garlic shrimps, spicy shrimps and the like are easy, but if you happened to have dined in dampa (I’ve been only to Seaside Macapagal Boulevard), you will definitely crave for their buttered shrimps one day. But for someone like me who is miles away, I cannot go in any seafood restaurant in the UAE and request the wonderful people there to cook it “dampa syle”. The challenge(s) of living away from home is either you enhance your self-contentment for whatever edible is available and/or you learn to recreate or replicate the dishes back home – no matter what it takes.
I really appreciate the fact that the seafoods are reasonably priced in this part of the globe; probably due to generous supply considering UAE’s proximity to Arabian Gulf. While the main ingredient is very feasible, the problem is that dampa’s recipes are not published anywhere. Options left are to ask around or use the imagination (trying it most of the time). Of course, I did not get it the first time. I am not saying that they prepare it in this manner in dampa. But after trying the other possible secret ingredients, this was the closest I got. Onto my copycat buttered shrimps I just had to have the following:
a kilo of shrimps
1/2 cup of butter
6 cloves of garlic, minced
a little amount of salt
and….. 2 cups of Mirinda (that’s the orange juice-like bottle in the photo with Arabic label)
a little amount of cornstarch (optional)
In a wok, boil the shrimps, salt and soda together in medium heat for 8 minutes. Remove the shrimps from the wok. Set aside the shrimp broth (with soda). On a separate wok, saute the garlic in butter. The smell it produces is always appetizing. After 2 minutes, pour in the remains of the broth (not all) until desired consistency is achieved. Optionally, you may put the cornstarch for thickened sauce. Pour over the cooked shrimps.
Make sure your steamed rice is ready, then you’re all set and may opt to eat kamayan style (eat with hands).
0 thoughts on “Buttered shrimps dampa style”
kayni
i’d love to try this recipe. i guess i’d better do it soon. the price for seafood here is expected to go up due to the BP spill…sigh.
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witsandnuts
I’ve read about the BP spill. I hope the effect of inflation won’t be too obvious.
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CandyQ
Now, I like this recipe because it’s easy to make and there are only 5 ingredients. 😀 Plus the fact that I love shrimp, yum!
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witsandnuts
I like easy recipes. Heehee. 🙂
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Photo Cache
This is quite intriguing with the addition of MIrinda. I thought the carbonation would make the batter light, until I read there is no batter in this. I wonder if the MIrinda is to acquire an orangey flavor without using oranges?
I’ll keep this in mind for the next time. TY.
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witsandnuts
Yes, Mirinda, Royal Tru Orange, and their equivalent will sweeten the shrimps, but not necessarily very orange-y.
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Mrs. G
I will try this soon!
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witsandnuts
Have fun cooking. 🙂
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sheng
I love shrimps and I have to admit, this is one great recipe. Been having this all the time when the there is supply of shrimps, and pag mura!
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witsandnuts
I think it’s especially nice in your case because you have very good source of seafoods in GenSan.
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upto6only
yummy. hey you can add oyster sauce there too. love making buttered shrimps. havent tried mirinda. normally sprite or 7up ang gamit ko.
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witsandnuts
The buttered shrimps with oyster sauce is another version (just like the crabs in this post: http://witsandnuts.com/2010/06/23/buttered-crabs-with-oyster-sauce/). Using Sprite or 7-up is another version. But to achieve the “dampa effect”, personally, I think it’s better to use Mirinda or Royal Tru Orange.
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bw
gosh… so simple recipe but sounds so tasty ! Could I substitute Mirinda with red wine ? hehe 🙂
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witsandnuts
Using red wine instead of Mirinda is an intriguing idea!
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kg
ganyan din ang luto ko wits, plus a little sugar. i like it a bit sweet. 🙂
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witsandnuts
I’ve tried that version, too, and added garlic and pepper powder. 🙂
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Daphne
Kamayan style is the best way to eat shrimps. 😀
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angeli
i came across a similar dish in Boracay. The guys bought shrimps that they had cooked in a small island there. The shrimps were cooked with the same ingredients above, but instead of using butter, I think they used catsup. Yummy. 🙂
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dyanie
grabe kagutom post mo jo. pero sina mama ang ginagamit eh sprite. cge sabihin ko sa sunod na mirinda naman. teka, dba sya magging orange ang lasa?
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dong ho
oh wow! dampa style. i miss going to dampa even if it’s just 15minutes away from our village.
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jeanny
this looks good but I dont eat shrimp, I got allergies (kawawa naman ako, huhuhu) but will make this for the husband. I am sure he will love this. 🙂
Thanks for sharing Wits.
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renin
I have never been to dampa…so i have to try this yummy shrimp recipe… love love love shrimps!
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Nebz
Sarap! Pero whenever someone thinks up of cooking shrimps in butter, naka-‘uy, cholesterol ko!’ kaagad ako. Hehe.
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eds
OMG! bakit ba lahat pagkain ang nababasa ko ngayon. i love shrimps and will definitely make this on weekend.
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Xpat
I like this idea.. Sounds easy too
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ailyn
this is one of d fav0rite dish of filipinos..main course in redfo0d restaurants
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