I came home a little bit late last night. My roommate was already out and didn’t leave any food for me for dinner. He usually does, but didn’t last night. When this happens, I usually order out, but I didn’t want to as I spent my money on taxi fare in the morning – I was running late for work so I had to take a cab. I didn’t have enough cash on me for a decent take out. What to do, what to do?
I looked inside our freezer and found the bag of shrimps. (We always have a bag of shrimps in the freezer for emergencies such as what I had last night.)
So, ok I will have shrimp for dinner. But how? I didn’t want my default shrimp omelet or the shrimp with peas. I call them my ‘default’ shrimp dishes because if I want a quick and delicious meal with shrimps, I default to these two. I wanted something new that I could post here. .
I scanned my Filipino cookbooks … there was not much there that I liked (for that moment) except the ginataang hipon (shrimp in coconut milk). The problem was, I ran out of coconut milk … no more canned ones, no more frozen ones, not even the coconut milk powder that I used to stash behind the bottles of condiments in the refrigerator door. So what to do, what to do.
So, I improvised.
Instead of coconut milk, I used … full cream milk. That’s right. Milk.
And it turned out like the real thing.
A medium sized onion, sliced
2 cloves of garlic, pressed
three slivers of fresh ginger
a cup of milk or cream or full cream milk
frozen cooked shrimps with the tail on, thawed
Rub salt on thawed shrimp, set aside.
In a pan, saute onion, garlic and ginger until onion turns transparent. Add milk and boil for 5 – 15 minutes to reduce the volume to about half. Once you have reduced the milk, add the shrimps. Simmer for about 2-3 minutes (only a few minutes since the shrimps are already pre-cooked).
Add chopped cilantro before serving.
Serve over steamed rice .. or as a side dish.