Subj : Adobong Hipon Sa Gata (Shrimp Adobo In Coconut Milk)
To   : All
From : Ben Collver
Date : Tue Feb 06 2024 10:45:20

MMMMM----- Recipe via Meal-Master (tm) v8.06

      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

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