Every so often I get a yen for some home cooked Filipino food like Shrimp Sarciado. This favorite Filipino dish is usually done with fish, but it’s also made with chicken, pork, and eggs. I like it best with shrimp.
Sarciado literally means “cooked with a thick sauce” in Tagalog, the main language spoken in the Philippines. The word is derived from the Tagalog word “sarsa” that refers to a thick sauce which in turn comes from the Spanish word “salsa” which means sauce.
The “thick sauce” for this Filipino dish is composed mainly of tomatoes and eggs that is flavored with a light fish sauce called “Patis”.
Shrimp Sarciado is very simple to make. The “Patis” (Filipino Fish Sauce) gives it that delicate salty taste that is delicious served over steaming hot white rice.
You can find Patis in the condiment section of an Asian Market. I use more Patis when I make this dish because I love the taste, you can adjust the amount you use according to taste. You can also add more eggs if you like.
1 lb. Extra Large Shrimp – shelled, deveined, tail on
1 Onion – sliced
1 Tomato – sliced
1 tbls. minced garlic
2 tbls. Patis
1 tbls. Oil
1. Saute sliced onions in oil until they start to turn translucent.
2. Add minced garlic and saute for a minute more.
3. Add shrimp and cook until they start turning pink.
4. Add sliced tomato and cook until the tomato start giving off liquid, about 2-3 minutes
5. Add Patis – stir well to evenly mix sauce in
6. Add your raw egg – use spatula to “scramble” the egg into the other ingredients. Be sure you break the yolk first so it will scramble.
Serve over steamed rice.
Delicately flavored Filipino specialty of shrimp stir fried with tomatoes, and eggs.
Do you racking your brain trying to decide what to make for dinner each night? I know I do, almost every day! It’s funny because years ago my grandmother remarked that the hardest part about cooking is deciding what to cook. I guess it’s an age old problem many of us face. Well I have one yummy suggestion for you. Try out this delicious Honey Sesame Seed Shrimp dish. It’s probably one of the simplest shrimp dish you will ever make.
You can make Honey Sesame Seed Shrimp in about half an hour. It’s basically a stir-fry, but with a sweet honey twist.
I serve it with steamed white rice, but it would go well with noodles too! It’s a great addition to your dinner menu!
Honey Sesame Seed Shrimp
2 Lbs. Extra Large Shrimp – shelled & deveined
1/2 Cup Honey
1 Cup Soy Sauce
1/4 Cup Sesame Oil
2 Cloves Garlic – minced
2 Tsp. Sesame Seeds + extra for garnish if desired
1 Stalk Green Onions – chopped + extra for garnish if desired
1 Tbs. Mochiko Sweet Rice Flour or Corn Starch
1/4 Cup Water
1 Tbs. Sesame Oil for frying
Combine all ingredients (except shrimp, Mochiko, and water) in a mixing bowl
Separate about 1/4 of mixture in a small bowl and reserve for later
Toss shrimp in marinade and marinate for about 15 minutes
Heat Sesame oil in wok or frying pan
Dissolve Mochiko flour or corn starch in water
Remove Shrimp from marinade – discard used marinade
Stir fry shrimp in hot sesame oil until it shrimp start to turn pink
Add reserved unused marinade to shrimp
Stir in dissolved Mochiko or corn starch
Stir until sauce thickens slightly
Remove from heat and garnish with extra sesame seeds and green onions
For some reason guests seem to be impressed with you serve seafood, as long as they’re not allergic to it. Serving extra large shrimp is always a crowd pleaser; making them into Shrimp Scampi makes it more impressive. I could never figure out why, since Shrimp Scampi is so easy to make, the only down side in my opinion is that you have to saute the shrimp just before you serve it. Regular scampi does not taste good cold.
I love this baked version because you can prep it before guests arrive and pop it in the oven just before you serve it. Baked Scampi leaves you free to chat with your guests instead of sauteing in the kitchen. I added this dish to our Christmas dinner this year when we had several unexpected out of town relatives in town. I prepThey loved it!
Pre-heat oven to 425 degrees.
1/2 cup white wine (or chicken stock for non-alcoholic version)
2 pounds large or extra large shrimp, peeled and de-veined
1 stick butter – melted
1 cup panko bread crumbs
1 tsp. crushed red pepper
Salt & Pepper to taste
5 cloves garlic, minced
1/4 cup olive oil
1. Pour wine into 9″ x 13″ baking pan.
2. Squeeze lemon juice over wine. Set pan aside.
3. Place shrimp, crushed pepper, salt, pepper, garlic, and olive oil in large bowl.
4. Toss shrimp to coat with oil mixture.
5. Place shrimp in a single layer in baking pan.
6. Melt butter and place panko in melted butter. Stir until butter is evenly absorbed in panko.
7. Sprinkle panko mixture over shrimp.
8. Bake for 10 – 15 minutes or until shrimp is pink. Do not over cook.
Serve immediately. You can serve this over pasta or with mashed potatoes.
Baked Shrimp Scampi
A crowd pleaser! This new twist on the classic shrimp dish is so easy to make, guests will think you spent hours perfecting it!