26 Aug 2010

Shrimp in Coconut Milk (Ginataang Hipon)

My mom bought shrimps for dinner and she ask me to cook buttered shrimps, because it is my boy's favorite. But then I changed my mind and decided to introduce my little boy to ginataang hipon (shrimps cooked in coconut milk).

And good thing I did...my son loved it!

Originally, we are adding kamias to this dish. The sour taste of the fruit goes well with the taste of the coconut milk. But since it is not in season, I used an alternative, the pineapple chunks. The ginataang hipon was on the sweet side because of the pineapple chunks but it was A-OK! And ooops I used the canned pineapple by the way!

So, should I changed the name of the dish to "Hawaiian Shrimps in Coconut Milk"? 


This is actually a one pot dish, and can easily be prepared by busy moms. Here's the recipe.


1/2 kg shrimps
1 1/2 cups coconut milk
1/2 cup water
1 can (234g) of pineapple chunks or tidbits or kamias (if available)
salt and pepper to taste


1. Put coconut milk, water and pineapple in a pan and boil.
2. Once the liquid has been reduced to half, add the shrimps.
3. Season with salt and pepper.
4. Simmer until little oil, from the coconut milk, appears.

Serve Hot!

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