Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 medium onion, sliced
- 1 can (13.5 oz) coconut milk
- 2 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 tbsp. fish sauce
- 1 tsp. salt
- 1/4 tsp. black pepper
- 2-3 pieces green chili (optional)
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the skillet or wok over medium heat. Add the vegetable oil and sauté the garlic, ginger, and onion until fragrant and the onion is translucent.
2. Add the shrimp and cook until they turn pink, about 3-5 minutes.
3. Pour in the coconut milk and add the fish sauce, salt, and black pepper. Stir well to combine.
4. Add the green chili (if using) and let the mixture simmer for 5-7 minutes or until the sauce thickens.
5. Serve hot with steamed rice.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat: 20g
Carbohydrates: 7g
Protein: 20g
Substitutions for ingredients:
- Shrimp can be substituted with other seafood such as squid or mussels.
- Onion can be substituted with shallots or leeks.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add vegetables such as spinach, bok choy, or eggplant to make it a more nutritious meal.
- Use chicken or pork instead of shrimp for a different flavor.
- Add more chili for a spicier dish.
Tips and tricks:
- Make sure to devein the shrimp properly to avoid any gritty texture.
- Use fresh coconut milk for a richer flavor.
- Adjust the amount of fish sauce and salt according to your taste preference.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve in a shallow bowl with a garnish of chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Steamed rice, garlic fried rice, or quinoa
Suggested side dishes:
Steamed vegetables or a side salad
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the sauce is too thick, add a little bit of water or chicken broth to thin it out.
Food safety advice:
- Make sure to properly clean and devein the shrimp before cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Ginataang sugpo is a Filipino dish that features shrimp cooked in coconut milk. It is a popular dish in the Philippines and is often served during special occasions.
Flavor profiles:
Creamy, savory, and slightly sweet
Serving suggestions:
Serve hot with steamed rice and a side of vegetables.
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Region: Philippine