Ginisang Upo with Shrimps
Ginisang upo with shrimps is a tasty vegetable dish of crisp yet tender bottle gourd and juicy shrimps. Serve this as a light and refreshing side dish for your delicious mains or have it with rice.
We eat vegetables several nights a week when we want to take a break from meat. This ginisang upo with shrimps is one of the vegetable dishes that all of us enjoy. It’s basic, it’s healthy and doesn’t require much effort to make. So if you’re like me, who likes to mix it up once in a while, this bottle gourd recipe is what you need.
About this Ginisang upo with shrimps recipe
This bottle gourd with shrimps recipe is great for days when you want a time-out from meat like pork and chicken. It’s also a great vegetable dish for times when you can’t have meat like the Lenten season. Whether you are looking for a simple side or if you want something light in your weeknight vegetable routine, this sautéed upo or bottle gourd recipe hits the spot.
Some tips for best results
Cut or slice the bottle gourd evenly to have a uniform size. This will ensure even cooking of the vegetable.
When buying upo or bottle gourd, make sure that the vegetable has a light green color, blemish- free and smooth skin. It should be firm when handling and the flesh should not feel squishy when pressed.
Avoid adding more water since the bottle gourd is a water-rich vegetable.
Aside from shrimps, you can also add some ground pork if you want meat on the dish.
You can replace the bottle gourd with chayote (sayote) if you can’t find bottle gourd. But if there is an Asian store near you, chances are they have it.
The secret ingredient is always LOVE
Other vegetable recipes you may like:
Atcharang ampalaya or pickled bitter gourd is a refreshing side to compliment any fried dish. Made of julienned radish, carrots, bell pepper, and bitter gourd.
Homemade Kimchi is a traditional Korean side dish of salted and fermented cabbage and radish. A quick and easy recipe that only takes 35 minutes to prepare before letting it ferment!
Cauliflower rice tabbouleh — great for serving as a side salad or main dish. A welcome addition to your weeknight dinner rotation.
Ginisang Upo with Shrimps
- 3-4 cups upo or bottle gourd (peeled and cut into strips)
- ¼ kg shrimps (shelled and deveined )
- 1 small onion (sliced)
- 3 cloves garlic (chopped)
- 2 large tomatoes (sliced)
- 2 tbsp cooking oil
- 2 cups water (for making shrimp broth)
- salt and pepper (for seasoning)
- Remove head, shells and devein shrimps. Place shrimp head and shells in a small pot and add 2 cups water and bring to a simmer.
- While simmering press shell head using a fork to extract juice. After simmering for 5 minutes, remove from heat and discard head and shells. Save broth for later use.
- In a medium pot, heat oil over medium heat. Sauté onion and garlic until onion is translucent.
- Tip in tomatoes and cook until wilted and juice have been extracted. Add shrimps and cook until light pink in color.
- Add bottle gourd or upo and mix to incorporate. Cook for 3 – 5 minutes until half done.
- Add shrimp broth and stir. Taste and adjust with salt and pepper if needed. Bring to a simmer and cook until bottle gourd is tender. Remove from heat and transfer in a serving dish. Bon appetit!