Editor’s Note: In keeping with the tradition of abstinence on Fridays during Lent, priests of the Diocese have generously offered to share their favorite meatless recipes. Here, Father Allain Caparas, pastor of Mary, Mother of Mercy Parish, Glassboro, shares a favorite shrimp dish and popular Filipino dessert.
When I was a seminarian, the priests from my home parish in northern New Jersey would take me to a Spanish restaurant in Moonachie. One of the dishes I fell in love with was the Gambas Al Ajillo, or Spanish garlic shrimp. I would have it for an appetizer, but it quickly became for me a main dish.
Since there’s not a lot of Spanish restaurants in our area, I learned how to make it for myself using a mix of the Spanish and Filipino versions. Also known as Gambas, it is a type of Spanish tapas, made by flash-frying shrimp with garlic and chilis.
In the Philippines, it is served as a side dish or main dish accompanied with rice, though it is also a popular pulatan, a word often associated with appetizers, especially served with an alcoholic drink.
As much as I enjoy making this dish, I enjoy even more sharing it with my brother priests in the rectory. I live with two wonderful retired priests, Msgr. James Tracy and Father Joseph Adamson. Monsignor likes shrimp, and he especially likes this recipe, so I always prepare enough to share with him. Father Joe is not a fan of shrimp, but he is a big fan of the Halo-halo, which is – in my opinion – the ultimate Filipino dessert. Bishop Dennis Sullivan is also a big fan of Halo-halo, and I’ve had the opportunity to serve it to him at least once.
Halo-halo means “mix-mix” in Filipino (Tagalog). It is usually served during warm summer days (so you may want to defer serving this until summer), and it is very refreshing. It’s a layer of shaved ice (almost “snow-like” in quality) and condensed milk on top of all sort of ingredients for an end result that packs in plenty of contrasting textures, from chewy to crunchy, creamy to sticky.
While these ingredients may vary depending on one’s taste, some of the common ingredients include: jellies, flan, macapuno, palm seeds, sweetened red beans, shaved ice, purple yam ice cream, fresh fruit, coconut flakes and mango jelly. Father Joe especially likes the jellies, or as he calls it, “gummies.” It’s best eaten in a glass bowl or a tall glass with a long spoon. These ingredients can be obtained at your local Filipino or Asian store. I would suggest using a snow cone machine with a dual-blade ice crusher for the best quality.
As I have said, the shrimp can be served either as an appetizer, side or main dish. My personal preference: Serve it as a side dish, with oil and garlic pasta (Aglio e Olio), and Halo-halo as dessert. If the Halo-halo seems too extravagant and luscious for Lent – as arguably it is – then I would suggest serving this dessert after Easter.
Gambas al Ajillo
Ingredients
1 lb. of large fresh shrimp*
10-12 cloves of garlic
Lemon juice to taste
Sea salt to taste
Ground pepper to taste
Crushed peppers to taste
1 teaspoon of paprika (optional)
1 teaspoon of vinegar (optional)
1/4 cup of extra virgin olive oil
2 tbsp. of cooking sherry or white wine. Spanish brandy can also be used.
1 tbsp. of parsley
* If serving as an appetizer, you can use smaller shrimp; frozen shrimp can also be used after it’s thawed. Larger shrimp or jumbo prawns are tastier. Some places in Spain also serve them with the shell. Your choice.
Directions
Peel shrimp and place in a large container. Season with salt, pepper and paprika to taste. Mix to coat.
Chop garlic to thin slices. Heat garlic and oil in skillet over medium heat. Cook until garlic turns golden (don’t burn).
Toss and turn shrimp until it starts to curl or turn pink.
Remove from heat and pour in sherry or white wine. Add lemon juice. Add a pinch of vinegar if desired. Stir with parsley.
Serve with garlic and oil pasta, bread and choice of vegetables. It can also be served with rice or served as an appetizer.
Halo-halo
Ingredients
Jellies, flan (optional), macapuno, palm seeds, sweetened red beans, shaved ice, purple yam or Ube ice cream (optional)
fresh tropical fruits, coconut flakes and mango jelly
shaved ice, and a can of condensed or evaporated milk*
*In lieu of the ingredients, I would recommend purchasing a “Halo-halo” Mix for beginners
Directions
Put desired ingredients (with the exception of flan or the ice cream) in a large bowl or tall glass – approximately halfway through in contents.
Place shaved ice all the way up to the brim. Press down the ice.
Pour about 1/4 cup of condensed or evaporated milk.
Place one scoop of ice-cream or flan.
Mix (hence, Halo-halo) with long spoon and enjoy!
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