Title: Adobong Hipon Sa Gata (Shrimp Adobo In Coconut Milk)
Categories: Filipino, Shrimp
Yield: 4 Servings
1 lb Fresh medium shrimp
-(500 g); shells intact
12 oz Can thick coconut milk
-(350 ml) -OR-
3/4 c Coconut cream (175 ml);
-mixed with:
3/4 c Water (175 ml)
3 cl Garlic; thinly sliced and
-fried until crisp; to
-garnish, (optional)
Kamias limes; sliced; to
-serve, (optional)
MMMMM--------------------------MARINADE-------------------------------
1/2 c Filipino vinegar (suka) or
-apple cider vinegar
-(125 ml)
1/4 c Water (60 ml)
1 pn Freshly ground black pepper
2 cl Garlic; minced
1 ts Fish sauce (patis) -OR-
1/4 ts Salt
Combine the marinade ingredients in a saucepan, place the shrimp in
the pan and coat well, then set in the refrigerator to marinate for 1
hour. Remove the shrimp and bring the marinade to a boil. Cook,
uncovered, for 5 minutes.
Reduce the heat, add the coconut milk, and simmer for 15 minutes to
allow the sauce to thicken. Return the shrimp to the pot, stir and
bring to a boil. Immediately remove from the heat and garnish with
the fried garlic. Serve hot with the kamias limes on the side.
Note:
Kamias are related to starfruit. They are small, cylindrical,
yellow-green fruits with a sour, acidic juice usually used as a
souring agent.
Recipe by The Food of the Philippines by Reynaldo G. Elehandro, 2005
