Adobong Hipon Sa Gata Recipe

Shrimp Adobo in Coconut Milk 

Adobong Hipon Sa Gata

A variation of adobo popular in the Bicol region which uses coconut milk. Will let you try not just a coconut shrimp, but shrimps cooked in coconut milk with kamias. Once again, kamias never failed to give this distinct taste in my dish, just a perfect tinge of sourness  and not too overpowering for you to still taste the creaminess of coconut and fresh sweetness of shrimps.

• 1 lb (500 g) fresh medium shrimp, shells intact
• One 12-oz (350-ml) can thick coconut milk or 
• 3/4 cup (175 ml) coconut cream mixed with 3/4 cup (175 ml) water
• 3 cloves garlic, thinly sliced and fried until crisp, to garnish (optional)
• Kamias (see note) limes, sliced, to serve (optional)

Marinade

• 1/2 cup (125 ml) Filipino vinegar (suka) or apple cider vinegar
• 1/4 cup (60 ml) water
• 2 cloves garlic, minced
• 1 teaspoon fish sauce (patis)or 
• 1/4 teaspoon salt
• Pinch of freshly ground black pepper

1 Combine the Marinade ingredients in a saucepan, place the shrimp in the pan and coat well, then set in the refrigerator to marinate for 1 hour. 

2 Remove the shrimp and bring the Marinade to a boil. Cook, uncovered, for 5 minutes.

3 Reduce the heat, add the coconut milk and simmer for 15 minutes to allow the sauce to thicken. Return the shrimp to the pot, stir and bring to a boil.

4 Immediately, remove from the heat and garnish with the fried garlic. Serve hot with the kamias limes on the side.
 

Serves 4 

Preparation time: 15 mins + marinate 1 hour 

Cooking time: 25 mins