Yummy Buttered Shrimps & Veggies Recipe


Buttered Shrimps & Veggies Ingredients:

  • 1 lb shrimps, shelled and deveined
  • 1 1/2 cups sweet green peas
  • 1 cup chicken broth
  • 10 pieces quail eggs, hard boiled
  • 3/4 cup jicama (singkamas), diced
  • 3/4 cup carrots, diced
  • 1 medium sized onion, diced
  • 3 tablespoons, butter
  • 1/2 cup toasted cashews
  • 1 tablespoon cornstarch (diluted in 3 tablespoons of water)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

How To Cook Buttered Shrimps & Veggies:

  1. Melt butter in a pan or cooking pot.
  2. Put-in the onions and cook in low fire until the texture becomes soft.
  3. Add the carrots and jicama (singkamas), then cook for 3 minutes.
  4. Add the green peas and cashews, then cook for 2 minutes
  5. Move the vegetables on one side of the pan for extra space. Place the shrimp over the extra space and cook for 1 minute.
  6. Stir the ingredients until well incorporated then pour the chicken broth in. Simmer for 2 minutes.
  7. Add the salt and ground black pepper then stir.
  8. Put-in the quail eggs and cornstarch (diluted in water) and stir lightly. Cook until desired thickness is achieved.
  9. Turn off the heat and transfer to a serving bowl.
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