Halabos na Hipon (Steamed Shrimp)

The simplest way to cook shrimp is to halabos, that is, to cook it quickly in its own juices. This preserves the purity of the shrimp's flavor.

Ingredients:

• Shrimp or Tiger prawns, shells intact
  
• Rock salt
  

1. Wash the shrimps well, then drain quickly.
   
2. Place shrimps in a heavy saucepan with cover.
   
3. Sprinkle liberally with rock salt.
   
4. Place over a medium flame then cover, shaking every few seconds or so to distribute heat evenly.
   
5. Cook until the shrimps change color to bright orange / red.
   
6. Serve in shells, with a dipping sauce of vinegar and salt on the side. Add siling labuyo for extra heat.
   

Bagoong Guisado (Sauteed Shrimp Paste)

Bagoong Guisado is a perennial favorite for green mangoes and singkamas.

Ingredients:

• 1 cup fresh bagoong alamang (shrimp paste)
  
• 2 cloves garlic, crushed
  
• 1 tbsp cooking oil
  
• 2 tbsp white vinegar
  

1. Heat cooking oil in a saucepan, preferably a glass pan or palayok.
   
2. Add garlic and saute until almost brown.
   
3. Add bagoong and vinegar.
   
4. Bring to a boil, then lower heat to simmer until done.