Coconut Stewed Bamboo Shoots With Shrimp Ginataang Tambo Recipes
COCONUT-STEWED BAMBOO SHOOTS WITH SHRIMP (GINATAANG TAMBO)
Dressing seafood in coconut milk is a classic way of cooking it, writes Nicole Ponseca in her book, "I Am a Filipino." Here, shrimp are quickly sautéed in a heady coconut milk sauce laced with onion, ginger and slivers of red chile. Slippery pieces of bamboo shoot (canned, or fresh if you can find it) add texture and a gentle earthiness.
Provided by Melissa Clark
Categories dinner, for two, lunch, quick, weekday, seafood, vegetables, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a 12-inch skillet over medium heat. Stir in garlic and cook until just beginning to brown, about 3 minutes.
- Stir in chiles, ginger and onion, and cook for 3 minutes, stirring occasionally. Stir in coconut milk, bring to a boil, then adjust heat to maintain a simmer.
- Stir in shrimp and fish sauce; cook until shrimp is just opaque, about 5 minutes. Stir in bamboo shoots, remove from heat and season with salt and pepper to taste. Serve immediately over rice.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 22 grams, Sodium 780 milligrams, Sugar 2 grams, TransFat 0 grams
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