Shrimp Loco Moco

 

Feeding my family on Good Friday was always a challenge. Or for that matter, Fridays of Lent. I tried to be true to what my parents taught me when we practiced abstaining from meat during our childhood years. But my parents had daughters, and did not have to deal with children's voracious appetites like my sons had and still do.

So to fill the boys up and make them quiet down, I often extended a seafood dish by combining it with vegetables, pasta, bread or in this case, rice.

A few blog posts ago I cooked loco moco, a rice dish made with sweet rice ( "malagkit" as Filipinos call it ) and Spam.  I cooked the sweet rice ahead in the rice cooker. A cup of rice and two cups water, boiled then simmered for 15 minutes. Coconut milk , soy sauce and a tinge of sugar was used to flavor the rich grains of rice. To transform it to a Lenten meal, I piled the dish with large shrimps, buttered corn and peas, red peppers, onion slices and eggs. I seasoned it with a teaspoon each of sea salt and freshly ground black pepper, then garnished it with chopped fresh parsley.

The family enjoyed it so much we won't wait till Good Friday to come around. I'll make this Shrimp Loco Moco again soon.

 

 

Betty Ann Quirino @Mango_Queen

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