|1 ½||Tbsp||vegetable oil|
|2||Tbsp||green bell pepper, chopped|
|2||pcs||green finger chili/siling pangsigang, sliced diagonally|
|15||pcs||small shrimps (Suahe), peeled and deveined|
|1 ½||tsp||spanish paprika|
|1||can||Hunt's Pork & Beans 230g|
|To taste||salt and ground black pepper|
|hot sauce (optional)|
- Over medium heat, melt butter with oil in a medium-sized sauté pan.
- When oil and butter are hot, add green bell pepper, garlic, and green finger chili. Sauté until vegetables are tender.
- Add shrimps, then season with Spanish paprika, Worcestershire sauce, and liquid seasoning.
- Pour in Hunt's Pork & Beans as soon as shrimps turn orange and curl up. Season with salt and pepper, then simmer for about 30 seconds or until flavors have combined well.
Tip: Adjust seasoning, salt and pepper, and Worcestershire sauce if needed.