Prep Time: 15 mins | Cook Time 5-8 mins | Yield: 4 servings
- 2 pounds large shrimps, or prawns
- ¾ stick unsalted butter
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 small ginger, thinly sliced
- 1 tbsp minced garlic
- 5-8 red thai peppers, or Siling labuyo, sliced (We like it spicy so I used 8 peppers)
- 1 tbsp low-sodium soy sauce
- 1 (7.5 oz) can sprite
- ½ cup chopped fresh parsley
- Salt & ground black pepper
- Using scissors, you may want to, (or not) trim tendrils off. Using the same tool, cut the back of the shrimps open starting from below the head, down to the tail. Remove veins, rinse and set aside. Repeat the process until all shrimps are cleaned. Drain very well.
- In a large pan, heat butter and oil over medium heat. Add onion and ginger, and sauté until onion is translucent. Add garlic and cook for 1 minute.
- Stir in shrimps, peppers and soy sauce. Sauté for 3 minutes. Add sprite and parsley. Season with salt and black pepper, and cook over medium-high heat for 3 to 5 minutes, or until most of the liquid is reduced.
- Remove from heat and transfer to a serving dish. Serve hot.
Notes: Drain shrimps really well to prevent too much liquid expelled while cooking. And when the shrimps are almost done cooking, add a tablespoon of (olive) oil, then turn up the heat and stir shrimps for 1 minute. Immediately turn off the heat afterwards to prevent shrimps from over cooking. Shrimps are done when they are dark pink/red. Over cooked shrimps are tough and chewy.