Ginataang Hipon sa Kamias (Shrimps in Coconut Cream with Kamias)

Ginataang Hipon sa Kamias
(Shrimps in Coconut cream with Kamias)

I've been having a delightful endulging week of seafoods. Now its time for the shrimps!

Among the seafoods this is my favorite. Bubba of "Forrest Gump" would agree with me :)

He said: "Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemonshrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it."

Now, Bubba, I'm gonna let you try not just a coconut shrimp, but shrimps cooked in coconut milk with kamias. Once again, kamias never failed to give this distinct taste in my dish, just a perfect tinge of sourness  and not too overpowering for you to still taste the creaminess of coconut and fresh sweetness of shrimps.

Kamias
Philippines is abundant with this. It is commonly used as souring ingredient
for many local dishes, can be made into pickle and jam (I don't know how to do that yet).
And would you believe it is useful in removing rust stains from white clothes?

Ingredients:

1/2 kilo sugpo (big shrimps)

1 1/2 cup coconut cream

12 pcs fresh kamias

1 thumb-sized ginger, crushed

3 cloved garlic, minced

1 red onion, chopped

salt and black ground pepper, to taste

1 siling haba (green finger chili), chopped

2 siling labuyo (red bird's eye chili), chopped

Procedure:

• Wash shrimps. Trim. Drain well. Set aside.
• In a pan, pour in the coconut cream. Toss in kamias, ginger, onions and garlic.
• Cook over medium heat while stirring constantly to avoid curdling. Bring to boil.
• When the coconut cream is cooked and thick, add the shrimps.
• Season with salt and ground pepper.
• Cook for about 3 to 5 minutes.
• Add chilis if desired.

Have a great weekend!