There’s a seafood shop here in GenSan, called RDEX, which has branch ar Robinsons. This makes it convenient for me to get my tuna and shrimps supply. They sell different tuna cuts, from belly to steak to panga. They have proportions for 1-2 people, which is convenient for me. They also have fresh shrimps as well as PDTO shrimps or peeled deveined tail-on shrimps which I particularly like. It’s very convenient when cooking. I just grab a handful for one meal and that’s it. This is one of my staples almost every week. So there are just days I eat shrimp most of the time.

Shrimps are easy to cook. Just give them a toss in the pan for a few minutes and you’re done. Shrimps also blend with different ingredients such as this Thai-inspired quick stirfry.
Shrimps and Thai Basil Stirfry

1-2 tbsp oil
2 or more garlic cloves, crushed finely
1 tbsp red curry
a handfull of PDTO shrimps
1 bell pepper, cut into strips
a handful of Thai basil leaves
fish sauce, to taste
Heat oil in pan and add the crushed garlic. Stirfry a few minutes taking care not to burn the garlic. Add the red curry, mix well, followed by the shrimps and bell pepper. Stirfry to coat the shrimps with curry paste. Add about 2-3 tbsp water and gently simmer till shrimps are cooked. Add the basil leaves, toss a few times. Taste and adjust with fish sauce, according to your preference.