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Seared Shrimp With Kare-Kare Butter
Every Filipinx family has their own take on kare-kare, but they generally include peanut butter, achiote (annatto) seed, and often a fermented shrimp paste called bagoong for extra flavor in the stew. It’s the star of this dish, where it cooks down with garlic, thyme, chicken broth, butter, lemon juice, and hot sauce into a glossy sauce for seared shrimp.
Ingredients:
- 1lb. large shrimp, peeled, deveined, patted dry, Kosher salt, freshly ground pepper
- 3 Tbsp. grapeseed or vegetable oil, divided
- 3 garlic cloves, thinly sliced
- 1 tsp. finely chopped thyme
- ¼ cup low-sodium chicken broth or water
- ¼ cup Fila Manila Kare Kare Sauce
- 12 Tbsp. (1½ sticks) unsalted butter, cut into pieces
- 2 tsp. hot sauce
- 1 tsp. fresh lemon juice
- Sliced chives and lemon wedges (for serving)
Directions:
Step #1:
Season shrimp on both sides with salt and pepper. Heat 2 Tbsp. oil in a large skillet over medium-high. Cook shrimp until bright pink and just cooked through, about 2 minutes per side. Transfer shrimp to a platter and wipe out skillet (any browned bits left in the pan are okay).
Step #2:
Cook garlic and thyme in same skillet over medium-low heat, stirring constantly, just until fragrant, about 30 seconds. Pour in broth, scraping up any browned bits stuck to bottom of skillet, then add Fila Manila kare-kare sauce and whisk until smooth. Add butter a piece at a time, whisking constantly and incorporating completely before adding the next piece. Once all of the butter has been incorporated, whisk in hot sauce and lemon juice. Taste kare-kare butter and season with salt and pepper.
Step #3:
Spoon kare kare butter over shrimp and top with chives. Serve with lemon wedges for squeezing over.
It's that simple! Enjoy!
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