I love seafood and of course, shrimps will always be included in the list. Crabs is my ultimate favorite, but I still have to figure out how my mom cooks her yummy crabs in coconut milk.
Since we moved to a new place 3 years ago, we have been constantly looking for a seafood place. Even if we live in a State that's surrounded by the ocean, it's somehow hard to find a good place that sells seafood. We finally found one around 30 minutes from our location and it's called Lakeland seafood. I was ecstatic when I found out that they sell shrimps with the head in tact, because a lot of grocery stores that sell frozen seafood never sell shrimps with the head still attached. I know, it's weird, but growing up in the Philippines, I was used to eating shrimps with the head, because I felt like it tasted better that way. I forgot where I first got this recipe, but here's an easy dish to prepare, if you like ginataang shrimps just like me!
Ingredients:
1 lbs shrimps (preferably head in tact)
2 cloves of garlic, chopped
1/2 small onion, chopped
2 pieces green chilis (I used Serrano peppers, since it's the only one available in my area), cut in half
1 inch fresh ginger root, peeled and sliced
1 can coconut milk
Cooking oil
Fish sauce (adjust to taste)
Salt and pepper
Let's get cooking:
1. Heat the cooking oil in a pan. When the oil is hot, add in ginger and cook until golden brown.
2. Saute garlic and onion and cook until onion is transparent.
3. Add coconut milk and bring to simmer. Add fish sauce, adjust according to taste.
4. Add chili peppers. Add shrimps and continue to cook, stirring occasionally, until shrimps change color and are cooked through. Season with salt and pepper to taste.
5. Serve hot. I usually eat this with jasmine rice.
Let me know if you made this dish and how it turned out! Happy cooking!
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