Butterflied Shrimps Stuffed with Ginataang Kalabasa

HomeRecipesButterflied Shrimps Stuffed with Ginataang Kalabasa

20 mins cooking | 20 mins preparation

Servings: 6

Cuisine: Italian-American

This Butterflied Shrimps Stuffed with Ginataang Kalabasa looks as good as it tastes

There’s no such thing as too much of a good thing when it has all the healthy and delicious goodness of fresh seafood, creamy coconut milk, vegetables, and a heaping of zesty spices.

Ingredients you need

Original recipe yields 6 servings. The ingredient list now reflects the servings specified.

250g

1 tbsp

½ cup

1 tbsp

1 tsp

250g

½ cup

1 tbsp

1 cup

¼ cup

2 pcs

2 cups

Quick melting cheese, grated

Red chili, seed removed, minced

Water

Coconut cream

Fish sauce

Malunggay leaves

Squash, cubed

Ginger, juice

Garlic, minced

Red onion, diced

Cooking oil

Sarangani Bay Jumbo White Shrimp

Procedure:

Insert a knife and make a slit into the shrimp’s back from the head all the way down to the tail. Devein and remove the shrimp meat carefully. Roughly chop shrimp meat. Set aside shrimp shells and meat in the chiller.
In a saute pan over medium heat, heat oil. Add onions and garlic.
Add coconut cream, water, fish sauce, ginger juice, and squash. Bring to simmer and cook for until squash is tender, and liquid is reduced.
Add shrimp meat and chilies. Cook. Add malunggay leaves. Season with pepper to tasted. Cool mixture.
Place shrimp shells in a rectangular baking dish. Fill shells with the shrimp mixtures. Top with cheese.
Bake in a pre-heated oven at 350 F for 20-25 minutes. Serve hot.