Lagat Paro (Shrimps with Kamias)
Lagat Paro (Shrimp with Kamias) is a Kapampangan dish that is so flavorful and hearty dish. Juicy shrimps sautéed in onion, garlic, tomato and kamias or bilimbi.
Servings: 6 servings
- 300 grams fresh shrimps or thawed frozen shrimps with shells
- 2 cups kamias or bilimbi
- 1 tbsp salt for mixing-in with kamias
- 2 tbsp cooking oil
- 1 small onion sliced
- 2 cloves garlic chopped
- 2 medium tomatoes sliced
- 1 tbsp shrimp paste
- ¾ cup water
- ¼ tsp pepper
Remove shell and head of shrimps. Set shrimps aside and place shells and heads in a blender.
Blend shells with 1 cup water in a blender. Extract the juice from the blended shells by straining. Save the shrimp juice for later use.
Cut kamias into small pieces approx. ½ inch in length and transfer in a bowl. Mix kamias and salt, making sure all kamias are coated. Let sit for 3 minutes then rinse kamias in running water. Set aside
Heat cooking oil in a pan over low-medium heat. Sauté onion until translucent then add garlic and cook until fragrant.
Tip in tomatoes and cook until tomatoes wilt. Add shrimp paste, mix and simmer for 2 minutes.
Add shrimps and cook for 3-5 minutes or until pinkish-orange in color. Pour shrimp juice, stir and simmer for 3 minutes.
Pour water and bring to simmer then add pepper and kamias. Cook until kamias are tender but not mushy. Transfer in a serving dish and enjoy while warm. Bon appetit!
- You can choose not to extract shrimp juice and skip this step and just add the water.