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.
- 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!