COCONUT-STEWED BAMBOO SHOOTS WITH SHRIMP (GINATAANG TAMBO)
Dressing seafood in coconut milk is a classic way of cooking it, writes Nicole Ponseca in her book, "I Am a Filipino." Here, shrimp are quickly sautéed in a heady coconut milk sauce laced with onion, ginger and slivers of red chile. Slippery pieces of bamboo shoot (canned, or fresh if you can find it) add texture and a gentle earthiness.
Provided by Melissa Clark
Categories dinner, for two, lunch, quick, weekday, seafood, vegetables, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a 12-inch skillet over medium heat. Stir in garlic and cook until just beginning to brown, about 3 minutes.
- Stir in chiles, ginger and onion, and cook for 3 minutes, stirring occasionally. Stir in coconut milk, bring to a boil, then adjust heat to maintain a simmer.
- Stir in shrimp and fish sauce; cook until shrimp is just opaque, about 5 minutes. Stir in bamboo shoots, remove from heat and season with salt and pepper to taste. Serve immediately over rice.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 22 grams, Sodium 780 milligrams, Sugar 2 grams, TransFat 0 grams
FILIPINO SHRIMP IN COCONUT MILK
This is a recipe that I invented for my diploma work for high school level. Since I am half Filipino and concerned with health and good eating, I thought it would be interesting to take a filippino recipe (michado, although it has nothing to do with michado now!) and try to make it as healthy and as traditional as possible. I love philippino food and really wanted to keep the essence of filippino cooking in this. As always in filippino cooking, the amounts are approximate, so change as you like! You can also take the mini sweet potato recipe and put it with other dishes. Tell me what you think!
Provided by Chef filippina-ital
Categories Filipino
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Rice: 2 cups water to 1 cup rice. In a pot, boil, lower temperature to low, until there is no more water (approx 40 minutes). Keep covered the entire time, you may look inside to see when it is cooked. Stir with a fork when cooked. If you start cooking the rice before doing any of the rest, it should be done at the same time as the rest.
- Peel and cut sweet potato into strips (like thin fries). Peeling takes a while, so set a little time before apart. Cut other vegetables into strips as well. Slice up ginger and garlic, remembering to take off all the skin.
- In a wok, heat 6 tbsp of oil over medium high . (This may seem like a lot of oil, but there 1 sweet potato makes a lot of fries.) Add sweet potato, stir fry until soft, NOT MUSHY. Set aside on paper towel to absorb excess oil.
- Keep the oil and fry ginger and garlic until lightly golden. Add shrimp and fry quickly until pink. Add a bit more oil if necessary. SHRIMP COOKS VERY QUICKLY, SO DON'T OVERDO IT. Unless you want chewing gum in your meal --.
- Once the shrimp is pink, add coconut milk, fish sauce and remaining vegetables. Boil, simmer until vegetables are cooked, again DO NO OVERCOOK. It's important to keep a slight crunch to the vegetables.
- Serve over rice with sweet potato, season generously with lemon.
Nutrition Facts : Calories 598.7, Fat 32.6, SaturatedFat 17.9, Cholesterol 63, Sodium 2216.1, Carbohydrate 63.3, Fiber 3.8, Sugar 3.7, Protein 15
SHRIMP IN COCONUT MILK
Steps:
- Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.
- Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.
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