Filipinos have an explicit love affair with seafood. Which is not unlikely, given that we live on a collection of islands surrounded by deep, rich waters that offer up their bounty all year round.
This love is especially pronounced with shrimp. It’s available all year long in our groceries, we ferment them to make our precious bagoong, dry them to make our soups more savory, and include them in stir-fries, noodle dishes, and on the rare occasions, even dessert.
So it’s no wonder that when Shrimp Bucket opened its doors five years ago, Pinoys welcomed the new restaurant with open arms and healthy appetites.
