Great gambas, I’m on my way to you

Shrimps cook fast. On the other hand, cleaning/preparing them can be messy, stinky, tedious work, which I avoid as much as I can.

Here’s a very useful tidbit about shrimp that I only recently learned about. As soon as shrimp dies, an enzyme in its head is released into the body and causes the flesh to soften. If you intend to fry shrimps whole, your chances of getting them to crisp up decreases the longer they stay raw. Get them as fresh as you can — preferably alive — and cook ASAP for best results. If not using immediately, remove the head and rinse/drain body well prior to cold storage (separately with the heads, which can be used to make stock).

I had yet to be aware of that when I made the dish featured here, and can only speculate about how much better it could have been (my shrimp were a day old). But I had an ace up my sleeve: baking soda. I basically marinated the peeled/cleaned shrimps with it, rinsing after 30 minutes. This caused the shrimps to plump/firm up, lending their meat a soft, chewy crunch, like the kind you get at Chinese restaurants. Working from the basic recipe for gambas al ajillo (Spanish-style garlic shrimp), I went for garlic-flavored Star margarine in lieu of olive oil, then threw in some sliced button mushrooms, not merely to extend the dish, but because mushrooms go really well with garlic. Spoon the garlicky sauce over steamed rice, or sop it up with bread, preferably garlic bread.

Garlic Shrimp with Mushrooms

Whether served as an appetizer, entrée, or pulutan (with cordial of choice, that is), this dish is sure to please. Most of the work goes into prepping the shrimps, so do that properly and you’re set.

• 500 grams shrimps

For prepping:
• 1 tablespoon baking soda

For cooking:
• 1 teaspoon salt
• 1 teaspoon granulated garlic
• ½ teaspoon ground white pepper
• 1 cup button mushrooms
• 6 cloves garlic
• 4 tablespoons Garlic Star margarine
• garlic salt, to taste

1. Twist off shrimp head and remove most of its shell, leaving a piece of shell just above the tail. Rinse heads, drain, and save in freezer for future use.
2. Make a shallow incision along the shrimp’s upper back to reveal its dark, threadlike digestive tract. Pull out intestine and discard.
3. Rinse shrimps well in cold water, drain, then mix (“massage”) with baking soda. Let sit in refrigerator for 30 minutes, then rinse/drain thoroughly.
4. Marinate shrimps with salt, fine white pepper, and granulated garlic for no more than 15 minutes. Meanwhile, slice button mushrooms (if too big) and mince garlic finely.
5. Heat margarine in pan over medium heat. Add mushrooms and sauté for 3 to 4 minutes before adding garlic. Wait for garlic to turn golden, then add shrimps. Turn heat to high and sauté until shrimps are just cooked through, about 3 minutes. Season to taste, plate, and serve hot.