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This dish is what I always make whenever we have leftover shrimp -which doesn’t happen often so we don’t get to have this as much as we want.  I have never made this dish without using leftover shrimp.  Whenever we buy shrimp, it’s almost always cooked the same way –boiled in Sprite (soda) seasoned with salt and pepper and some onions , cooked until the  sugar in the soda caramelized , simple and delicious -which for us is the best way to have shrimp, it’s always been like that in our family… I remember licking and sucking on the shell before I peel it cause it’s so full of flavor and then I would dip the meat of the shrimp in calamansi with salt…ahhh…it’s so good! That’s the reason why we rarely have leftovers  but if you happen to have some, turn it into this dish and you’ll be WOWed the second time.  The quantities for the ingredients are just guides, you may alter it according to your taste especially the hot sauce (my family and I like it really HOT) or depending on the quantity of your shrimp.  when I cook this dish I just usually eyeball it and taste it as I cook it.. Happy Cooking  

cooked shrimp with shell- about 350g
1 onion
5 medium tomatoes, diced
1 tablespoon tomato paste
about 2 tablespoon hot sauce
2-3 green chili peppers
patis (fish sauce), optional
salt and pepper to taste
2 teaspoons extra virgin olive oil for saute-ing

Peel the shrimp; set the meat aside, do not discard the head as it’s full of flavor-use it to make shrimp juice or broth:  if you have mortar and pestle, you can use it to mash the shrimp’s head and then add a cup of water and strain; otherwise just put the shrimp head into a bowl mash it with the back of a ladle or woden spoon, add water and strain.

Heat  extra virgin olive oil in a saucepan, saute the onion, add the tomatoes and cook until it’s tender.  Add about a cup and a half of shrimp juice; add in 1 tablespoon of tomato paste (skip this step if using canned stewed tomatoes) mix thoroughly until the tomato paste is well incorporated; add in the green chili pepper and hot sauce (you may add more or less) and season with fish sauce, salt and pepper to taste.  Bring to a boil; reduce heat and simmer for about 5 minutes; uncovered.  Add the peeled shrimp, simmer for a minute (the shrimp is already cooked, so don’t leave it simmering for a longer time or it will get tough).  Serve hot with steamed rice or your bread.

Tip: If you want less time and hassle in the kitchen, you may use a can of stewed tomatoes (about 14 oz) instead of fresh tomatoes and omit the tomato paste. You don’t need to worry about dicing the tomatoes.

Happy Eating!