Seafood · Shrimps · Vegetables

Ginataang Hipon, Kalabasa at Sitaw with Ginisang Alamang


Ginataang Hipon, Kalabasa at Sitaw with Ginisang Alamang

Ginataang Hipon, Kalabasa at Sitaw with Ginisang Alamang


1 kilo shrimp, trimmed and cleaned
10 strings beans (sitaw), cut into 2½ inch length
2 cups kalabasa (squash), cubed
2 cups coconut milk
1 medium yellow onion, sliced
2 tablespoons ginisang alamang (shrimp paste)
3 cloves garlic, crushed
Salt and pepper to taste
3 tablespoons cooking oil
Salt and pepper to taste

2 Siling haba (long chili pepper)


In a large pan, heat an oil and saute garlic, followed by onions. Cook until onions becomes soft and transparent.

Toss in the shrimp and stir fry for 1 to 2 minutes until just pinkish in color. Don’t overcook the shrimp, it becomes rubbery. Remove from the pan and transfer to a plate. Set it aside.

In the same pan, add the bagoong alamang and add the coconut milk. Stir and let it boil.
Then add the kalabasa slices. Cook it until kalabasa becomes tender for about 8 to 12 minutes.

Return the shrimp back in the pan of coconut milk and add string beans. Stir and cook for another 2 or 3 minutes.

Season with salt and pepper and adjust taste according to liking. Turn off heat.

Transfer to a serving plate. Share and enjoy! Happy Cooking!

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Photo courtesy of Julieta Decker