Laing with Shrimp is not your typical laing recipe because it makes use of shrimp as an additional ingredient. It might have been common to use shrimp and other seafood ingredients in some version of laing, but the original laing version rarely use shrimp.
I have been experimenting with many versions of laing this past few years, and I can say that nothing beats the original version because it is simple and straight forward. However, we need to keep pace with the rest of the world and understand that each of us has a different preference when it comes to food. This laing with shrimp recipe does not intend replace the original version (which I really like). Instead, consider this as an additional option that you can enjoy along with the previous versions that I have shared.
Aside from using shrimp, you can also try using crawfish. You can also do lobster (only if you are from the East coast or if you can get lobster at a reasonable price). I understand that most of us are busy (In fact, I was cooking this while trying to do my pending office tasks at home), so we should lean mostly on readily available ingredients, for convenience. I used ready-to-eat bottled shrimp paste (bagoong). You can purchase your favorite brand. I also made use of coconut milk in can and Sriracha sauce. The shrimp, on the other hand, were frozen for 3 days. I got them from the Filipino store. I was there not to shop for food, but to buy the pink liquid that they use for manicure/pedicure. I cannot complain because the command came from a higher authority (it’s from my wife). I don’t want to go home empty handed, so I grabbed the frozen shrimp and a pack of dried taro leaves. Good thing I still have around 10 cans of coconut milk in the pantry.
Try this Laing with Shrimp Recipe. Let me know what you think.
- 1 lb. shrimp
- ¼ lb. sliced pork (optional)
- 1 pack (3.5 oz) dried taro leaves
- 4 cans (8 cups) coconut milk
- ½ cup shrimp paste (bagoong)
- 1 tablespoons red chili flakes or 1 tablespoon Sriracha sauce
- 1 medium yellow onion, sliced
- ½ cup sliced ginger
- 8 to 10 cloves crushed garlic
- In a large cooking pot, combine the 8 cups coconut milk, pork, onion, shrimp paste, ginger, and garlic. Turn the heat on and then place the cooking pot over the stove and start to boil the mixture.
- Once you see that the coconut milk starts to boil, gently stir. Let it boil completely and cover. Simmer (cook near boiling temp) for 18 minutes.
- Add the dried taro leaves (gabi leaves). Let it stay for 10 to 12 minutes in low to medium heat. Do not stir, but you can try to push the taro leaves so that it gets coated with coconut milk.
- After 15 minutes or when the leaves absorbed the coconut milk, you can start to stir the mixture. Cook for 8 to 10 minutes.
- Add the chili flakes (or Sriracha sauce) and shrimp. Stir and cook for 8 to 10 minutes. Transfer to a serving plate. Serve. Share and enjoy!