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Ingredients:
| 1/2 | kg | medium-sized shrimp, peeled and deveined |
| 1/4 | tsp | iodized fine salt |
| 1/8 | tsp | pepper |
| 1/4 | cup | MAGNOLIA GOLD BUTTER SALTED |
| 1 | head (52 g) | garlic, crushed |
| 3 | pc (15 g) | finger peppers (siling haba), sliced diagonally |
| 1/2 | cup | tomato ketchup |
| 1 | stalk (2 g) | parsley, chopped (1 tsp) |
Procedure:
1. Season shrimp with salt and pepper. Set aside.
2. In a pan, sauté shrimp in 3 tablespoons of butter for about 1 minute until color changes.
3. Combine remaining butter, garlic and finger peppers, and then add to pan. Cook until garlic is slightly brown in color.
4. Stir in ketchup. Simmer once.
5. Sprinkle with parsley before serving.
Makes 4 servings.
Tip/s:
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