Shrimps and Pechay Guisado
- 12 to 14 large shrimps - peeled and deveined
- 1 tablespoon cooking oil
- 1 shallot - peeled and thinly sliced
- 8 cherry tomatoes - halved (see notes after the recipe)
- ½ teaspoon chopped garlic
- ½ teaspoon grated ginger
- 1 teaspoon patis (fish sauce) - you may need more
- 10 to 12 pechay leaves (with the stalks) - rinsed and cut horizontally into half inch strips (stalks and dark green leafy portion separated)
- ½ teaspoon sugar
- ¼ teaspoon ground black pepper
- Place the shrimps between stacks of paper towels and press down lightly to remove excess moisture.
- Heat the cooking oil in a pan.
- Saute the shallot, tomatoes, garlic and ginger with half of the patis and half of the pepper until the vegetables are just starting to soften.
- Add the pechay stalks (they take longer to cook than the shrimps) and continue sauteeing for a minute.
- Spread the shrimps in the pan and cook without moving them for a minute.
- Drizzle in the rest of the patis, sprinkle in the rest of the pepper and all of the sugar.
- Stir the contents of the pan and cook until the shrimps have almost completely changed color.
- Add the pechay leaves to the shrimps. Cook, tossing, until the leaves are wilted.
- Taste and adjust the seasonings, if needed.
- Serve your shrimps and pechay guisado immediately.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.