Ginisang Hipon (Sautéed Shrimp) with Chimichurri
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Ginisang hipon, a classic Filipino stir-fried shrimp dish, relies on an ingredient that most American home cooks overlook: Sprite.
In her recipe for ginisang hipon (a Filipino sautéed shrimp dish), Chef Melissa Miranda of Musang in Seattle turns to an ingredient that most American home cooks overlook: Sprite. Lemon-lime soda is a common staple used in numerous Filipino meat-based dishes from adobo to barbecue, and with good reason. Here, it deglazes the pan, helps with caramelization, and adds a degree of acid to the dish.
The other key ingredient—at least according to Chef Miranda—is patis (fish sauce). Used as a seasoning, it deepens and fortifies the flavor of whatever it touches, lending that bit of salty savoriness needed to offset the bright herbal notes of the chimichurri and the subtle sweetness of the shrimp.
Ginisang Hipon (Sautéed Shrimp) with Chimichurri
Ginisang hipon, a classic Filipino stir-fried shrimp dish, relies on an ingredient that most American home cooks overlook: Sprite.
Melissa Miranda
- For the patis (fish sauce) chimichurri:
- For the shrimp:
- For the salad:
Make the patis (fish sauce) chimichurri: Add cilantro, parsley, garlic cloves, red pepper flakes, lemon zest and juice, and fish sauce to the bowl of a food processor. Slowly begin to blend, then stream in olive oil until you have the slightly chunky consistency of chimichurri. Season with salt and pepper.
Cook the shrimp: Heat a large Carbon Steel Frying Pan over medium-high. Add neutral oil and swirl to coat the pan.
Once oil is lightly smoking, add minced garlic and sauté until golden brown and fragrant, 30–60 seconds.
Add shrimp, season with salt and pepper, and cook until almost pink and opaque, 1–2 minutes per side.
Deglaze with soda, add soy sauce, and continue cooking until shrimp is pink on both sides and fully opaque, 2–3 minutes more.
Transfer to center of a Serving Bowl or Platter.
Assemble the salad: Lightly dress fennel and radicchio with chimichurri in a large bowl.
Spoon chimichurri over shrimp in the Serving Bowl or Platter and top with salad and a few reserved fennel fronds.
