April 9, 2010

Shrimp Recipe to die for, Ginataang Hipon

April is a birthday month in the family. Three (3)  family members (father, nephew and niece) are celebrating their birthdays on this month.

Shrimp has always been a favorite in the family.  We always cook it the normal way:  Halabos way.
All one needs to do is to:

  • put shrimp in a large bowl 
  •  mix it with  sprite, butter or margarine, water, salt and crushed garlic.
  • bring them to a boil, maximum of 5 minutes. 
 That easy and it is all ready to eat.

While browsing through some food blogs, there is one blog,  Filipino Food Blog that showcases different sumptuous Filipino recipes.  One of which is a shrimp recipe called :  Ginataang Hipon.  I haven't tried and tasted shrimp with coconut milk yet.  And since we have shrimps on special occasions (LOL), I will suggest this recipe instead of the traditional way we cook shrimp.

                                                                Ginataang Hipon Recipe

1/2 kg fresh shrimps, medium to large sized Shrimps
1 tablespoon Olive Oil
1 teaspoon garlic
1/2 cup coconut milk (check Coconut Milk Preparation)
2 pieces green siling haba or finger chilies
1 thumb sized fresh ginger, mashed (optional)
1/2 cup coconut cream (Check the Coconut Cream Preparation)
salt to taste

Prepare the coconut cream and milk first. If you don’t have time, you can buy the canned coconut milk and cream at the grocery section.
1. In a saucepan, saute garlic in heated Olive Oil until slightly brown.
2. Add shrimps to the oil and saute for another minute.
3. Combine coconut milk, siling haba, ginger. Simmer slowly until almost dry.
4. Add coconut cream. Stir lightly under low heat or until oil separates from the mixture.
5. Season with salt.

1 comment:

  1. Sarap!

    My post is up for the BC Bloggers' Party now it's your turn. Warning: it's about me, me, and me. Read at your own risk! hihi




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