I love long lounging weekends where there is nothing on my agenda, when my to-do list is blissfully blank, and there were no commitments made to anyone or anything. Weekends like that are a true luxury I believe. The beautiful nothingness of no plans. Something that money cannot buy. On weekends like that I can sleep in, then putter around the kitchen making something that takes hours and hours in a big pot that doesn’t need much tending, just a long, slow cooking that will render whatever it is soft and pliable and delicious. During this time, I, along with most of my family, will stay shamelessly in pajamas well past the hour one would deem appropriate. My daughter’s wild curly hair will remain resolutely un-brushed. My son will remain in his underwear. Just because. We will take random naps throughout the day, interspersed with checking on the pot in the oven and watching X-Factor UK on Youtube.
That is heaven for me. Call me corny but I feel, in this day and age of rushing to and fro, being able to spend a whole day doing what is technically “nothing much” is priceless.
But, those time are few and far between. And in truth, most of the days I am rushing around, trying to juggle a full-time (albeit home-based) job, my household, my children’s needs, and everything else in-between. Sometimes my daughter’s hair is un-brushed because I didn’t have the time, nor the skill, to see that it is placed in a fancy French braid. Sometimes my son is running around in his underwear because, well, one less thing to do, and he loves it anyway. Sometimes I’m just on the wrong side of ragged, or stumble into bed exhausted from just. so. much. to. do.
Although I would love to coax a slow-braise to life for my family, or do my daughter’s hair up in a magnificent coif, or be able to go to the market everyday, I just can’t. Sometimes, shortcuts are in order. And you know what? That’s ok. I go by the belief that we do the best we can, and then we don’t beat ourselves over the things we weren’t able to accomplish.
So…I’d like to introduce you to one of my favorite “shortcuts”, peeled frozen jumbo shrimp. Pacific Bay frozen jumbo shrimp to be specific. This has has gotten dinner on the table on frenetic days, and quick pica-pica ready for unexpected guests. Of all the brands and vendors of frozen shrimp I have tried, Pacific Bay is my favorite. It is the one least affected by freezing, with no freezer burn, and with the best flavor. The shrimp are succulent and sweet despite being frozen. I have used them is so many different dishes, and I get irrationally nervous when I run out.
I know fresh is always best, and there is certainly nothing like having shrimp heads for stock, but when you are up against it you will be glad you have a pack of this in your freezer. I know I am. I always have one stashed away for emergencies.
Or sudden cravings for gambas al ajillo.
Or for something like this.
Hoisin Shrimp
(recipe adapted from Gimme Some Oven)
- 1-2 tablespoon canola oil
- 500 grams shrimp
- Sea salt and freshly cracked black pepper
- 1/4 cup hoisin sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons soy sauce
- 1/2 teaspoon sesame oil
- Sesame seeds and chopped green onions to garnish
– In a small bowl whisk the hoisin, rice wine vinegar, soy sauce, and sesame oil until well combined. Set aside.
– Pat the shrimp dry and season lightly with salt and pepper.
– Heat a skillet on medium high heat (preferably one big enough to accommodate all your shrimp in one layer). When the pan is hot add the oil. The amount will depend on the size of your pan. You want the oil, when swirled around, to thinly coat the bottom of the pan.
– When the oil is hot, add the shrimp in one layer. You don’t want to over-crowd the pan so do this in batches if your pan isn’t big enough. Sear the shrimp on each side and cook until just done (when they turn pinky-orange). This will take about 3 minutes in total, maybe a little more or a little less depending on the size of your shrimp. Do not overcook the shrimp or they will turn tough and rubbery!
– Once the shrimp are just done add the sauce mixture to the pan and toss until everything is coated evenly. Remove from the heat and garnish with sesame seeds and chopped green onions.
This is perfect piled on top of a mound of piping hot rice. I suspect that it will be equally delicious tossed through some freshly cooked egg noodles. I’m thinking that you could also add some chili oil to make a spicy version. Using the frozen shrimp, and barring thawing time, I can have this on the table in less than 10 minutes.
Because I love this product, and so enjoyed my last giveaway, I am happy to announce that Pacific Bay has decided to sponsor a 500-gram pack of their frozen jumbo shrimp for one of my readers!! Hooray!!!
For a chance to win, just leave a comment on this post telling us how you would prepare these shrimp. Let’s get those creative kitchen juices flowing! There are no wrong answers…just go with the tastes you love the most. This giveaway is open to readers within Metro Manila. All you need is a valid email address where I can notify you, and a Metro Manila address when Pacific Bay can deliver. Winner will be chosen, as always, by my special randomized name-out-of-a-hat method. Deadline for entries is Nov 24. That’s it!
Let’s boogie!
So, while we run around doing all the things that need to get done, let’s dream of idyllic days of lazing luxuriantly, of slow cooking and long snuggles, of messy beds and no demands…and until the stars align to give us such a day, you can rest easy knowing that you can at least get dinner on the table in 10 minutes!
Would love to try your Hoisin Shrimp recipe! Or make my favorite Garlic and Shrimp Pasta. It’s an easy-peasy one, too. I just chop 2 heads of garlic, sauté them in EVOO, mix in shrimps until they’re pink, salt and pepper to taste, add a little pasta water then toss in cooked pasta. Done in 30mins or less. Yum!!!
That sounds delicious Riza! And this shrimps would work really well with your pasta 🙂
While I would LOVE to try your hoisin shrimp (and I will, too!), I want to prepare this silly-simple lemon-butter shrimp recipe that is PERFECT with a glass (or ten) of white wine – for those crazy days when nothing seems to go right and my inbox is full while my outbox is empty.
Pat shrimps dry (12 large or about 500g), place in a bowl, sprinkle with salt and pepper. Toss gently to distribute. Heat a knob (about 3T) butter in a pan with a tiny splash of vegetable oil. Add 2 cloves of minced garlic and saute till fragrant. Add juice and zest of 1/2 lemon then add shrimp after 1 minute (make sure shrimp is in a single layer). After 30 seconds (YES), flip shrimp and finish cooking. Sprinkle with chopped parsley, toss to distribute, and arrange on a plate (or dump in a bowl). Enjoy with your wine! 🙂
Yum!!! That sounds super delicious! 🙂
Thanks, Joey. So easy to do too, even in a tiny condo with nothing but an induction cooker and a small pan. And wine, of course! Hahaha!
I absolutely love shrimp! I’d like to try this recipe for Hoisin Shrimp.
Hi Joan! If you love shrimp I’m sure you’ll like this 🙂
What a lovely recipe! It seems easy to make too, which makes it doubly lovely for beginner cooks like me. ☺
If I were to win that pack of juicy shrimps, I’d either cook that Hoisin Shrimp recipe or Sinigang na Hipon sa Kamias. My friend gave me her sinigang recipe recently and I’ve been itching to try it.
Hi Patricia! This recipe is super easy to make…I hope you give it a whirl! Thanks for joining!!
I’d like to try making Chorizo Shrimp Pasta. I’m sure those jumbo shrimps would make it extra special.
Hi Ion! That sounds perfect! I make chorizo shrimp pasta (or some version of it) a lot! 🙂
You ain’t alone here. These are a lifesaver! Bigger than the local North Sea jobs, available at my local Asian grocer, and so easy to toss together with store cupboard staples. Cook a pot of rice or saw through a baguette, and there you go.
Absolutely Ling! 🙂
Yum! I love shrimp and your Hoisin Shrimp looks scrumptious! I think it looks so good that I would want to try that recipe with the shrimp. 🙂
Hi Crystal! Thanks for joining! I love this recipe…tasty and super easy! 🙂
I will make this into Shrimp Lemon Cream pasta.
Hi Ginger! That sounds really yummy!
Do you remember Chef Ed’s at H.v. De la Costa St.? I “copied” this dish there. Season shrimps with kosher salt, black pepper and cayenne pepper. Heat pan, add extra virgin olive oil, cook shrimps just til pale pink, set aside. Add minced garlic, sauté til fragrant. Add crab fat, mix well. Add some extra virgin olive oil again if it dries up a bit. Return shrimps in sauce , coat well. Stir in very good mayonnaise , then remove from heat. Serve with rice, sleep right after . (I hope I win).
OMG! That sounds amazing!!! Just my type 😉
That hoisin shrimp recipe sounds yummy! I’m a big fan of shrimps, so I would definitely give that recipe a try. My fav go to shrimp dish is gambas which my tiny family loves
Hi Christine! We love gambas too over here 🙂 Thanks for joining!
I loooove shrimps. Could eat them for breakfast! 😉
Hoisin and shrimp is a match made in heaven, thanks for the inspiration!
The shrimp goes really well with the hoisin indeed 🙂
How about some Shrimp Tacos? Fill soft corn tortillas with shrimp that’s been cooked in some Mexican style tomato sauce, cumin and other spices. Top with some pico de gallo, avocado slices with a squeeze of lime. Yum! Pick me 🙂
Hi Cyn! My husband and I love Mexican food so we would definitely make this!
Oh Joey, reading this post made me long for weekends devoid of deadlines to beat and photos to edit! How I miss those days.
Shrimp is one of my favorite food on earth and if I were to have one at hand, aside from your recipe, I am thinking it would be lovely to have it cooked in butter and wine then use it as a topping for some good ol’ cheese grits. Straight up comfort food 🙂
Hi Yedy! I know the drill! 🙂 That sounds delicious…I have yet to try making grits although I have enjoyed them with shrimp 🙂
I was craving for this!!! now i can make it on my own!!!
thank youuuuu!!!
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