Go Back

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Filipino
Keyword: lagat paro, lagat shrimp with kamias recipe
Servings: 6 servings
Calories:
Author: Mia

Ingredients

  • 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

Instructions

  • 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!

Video

Notes

  1. You can choose not to extract shrimp juice and skip this step and just add the water.

Sign up now!

Want to be the first one to receive the new stuff? Enter your email address below and we'll send you the goodies straight to your inbox.

Please wait...

Thank you!

You have successfully joined our subscriber list.