Saint Malo
Filipino Adobo & Dried-Shrimp Blend
In the 1700s, Filipino sailors, the "Manilamen", slipped their Spanish galleons and made a home in the Louisiana marsh at Saint Malo, the oldest Asian settlement in America. Out in Barataria Bay they built Manila Village and dried Gulf shrimp on its platforms, seeding the whole Southern dried-shrimp trade. This is their adobo, carried to the bayou, garlic and cane vinegar, soy and bay, with a whisper of that dried Gulf shrimp.
Best for: chicken & pork adobo, braises, fried rice, grilled meats, Gulf shrimp, eggs, garlic butter
A little goes a long way, start with a pinch.
Arriving Fall 2026.
Notify me when it drops.
Ingredients
Granulated Garlic, Cane Vinegar Powder, Soy Sauce Powder, Cracked Black Pepper, Dried Shrimp, Onion Powder, Ground Bay Leaf, Brown Sugar, Ground Ginger, Chili Flakes. Contains: Soy, Wheat, Shellfish (Crustacean).
How to Use
How to use - Bloom in a little hot oil or butter over medium heat for 30–60 seconds to wake up the spices, then build your dish on top.
Chicken & pork adobo, braises, fried rice, grilled meats, Gulf shrimp, eggs, garlic butter.
Start with a pinch. Taste. Add more.
