Family Travelogue: Shrimp Stew with tomatoes

Friday, 20 May 2016

Shrimp Stew with tomatoes

Our shrimp stew is a modified version of Philippine Shrimp Sinigang. My husband likes soup and we like also to mix the soup with rice, like a porridge. I thought of cooking something quickly during busy days. Shrimps stew takes half an hour or less to prepare.

Ingredients

half kilo of grey prawns
3 green chillies
4 to 6 medium tomatoes (seeds removed), sliced into halves
2 medium onions, sliced into halves
Pechay/ Bai chai
1/2 Sinigang mix or tamarind or averrhoa/kamias
salt to taste

Cleaning the shrimps:
1. rinse with water then drain
2. Soak with water and salt for 10 minutes
3. rinse and drain.

Cooking directions:

1. Heat water in a pot and add the tomatoes, onions and chillies.
2. Once boiled add half of the sinigang mix for a sour taste (optional... the mix is high with sodium) or you could add fresh tamarind or averrhoa/kamias if available. Let it boil for 2 minutes
3. Add the shrimps. (make sure not to overcook the shrimp).
4. Once the shrimp had fully changed its colour, add the vegetable and let it stay for 3 minutes.
5. Serve hot with rice.

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