Garlic Butter Shrimp (Dampa style)

My ultimate favorite! When I was pregnant, I tried to eat shrimps and I regretted it! I was never allergic to seafood so I thought it's okay. The result? My body, especially my tummy area, itched like hell! And yes, hello to stretchmarks! :( Although I'm not sure if there are any medical studies about having allergic reactions to seafood while pregnant, I just can't resist! Soooo yummy!





This is a very easy dish to make, in my opinion. I removed the shrimps' heads for this batch so I can use them to make shrimp stock later on. If I remember correctly, I used a little more than 1 kilo of sugpo (shrimps). I heated up my pan and put in lots and lots of butter. Make sure not to burn the butter, though. Quickly put in the garlic. Again, lots and lots of garlic. (Butter and garlic = LOVE!) When the garlic is slightly browned, put in the shrimps and mix it in. For the sauce, I just mixed some American Garden Barbeque Sauce, tomato ketchup, brown sugar and a little oil in one bowl. You may also add chili or hot sauce if you want. When the shrimps are slightly cooked, mix in the prepared sauce making sure that every bit is covered with the sauce. Shrimps really cook fast so when the sauce starts to boil, you can already remove it from the heat and start eating! Best when eaten kamayan-style!