Ginataang Hipon (Shrimp in Coconut Milk)

Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined, tails on
• 2 tablespoons cooking oil
• 1 small onion, sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, julienned
• 1 tablespoon shrimp paste (bagoong alamang)
• 1 1/2 cups coconut milk
• 1/2 cup coconut cream
• 2 Thai chiles, sliced (optional)
• 1 long green chile pepper (siling pangsigang), left whole
• 2 cups fresh spinach leaves
• 1 tablespoon fish sauce, or to taste
• ground black pepper, to taste

Method

1. 1

   Pat the shrimp dry with paper towels and set aside.

2. 2

   Heat the oil in a 9-inch skillet or wide saucepan over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant and softened, about 3 minutes.

   3:00 · Sauté aromatics
3. 3

   Stir in the shrimp paste and cook for 1 minute to release its aroma.

   1:00 · Cook shrimp paste
4. 4

   Pour in the coconut milk and bring to a gentle simmer, stirring occasionally, until slightly thickened, about 8 minutes.

   8:00 · Simmer coconut milk
5. 5

   Stir in the coconut cream, sliced chiles, and whole long green chile. Simmer for 3 minutes.

   3:00 · Simmer with cream
6. 6

   Add the shrimp and cook, stirring occasionally, until just opaque and curled, about 4 minutes.

   4:00 · Cook shrimp
7. 7

   Season with fish sauce and black pepper to taste.

8. 8

   Fold in the spinach and cook just until wilted, about 1 minute.

   1:00 · Wilt spinach
9. 9

   Remove from heat and serve hot with steamed rice.