Ginisang Upo at Hipon
Ginisang upo with shrimp is nutritious as it is delicious. This Filipino vegetable dish is easy to make and the perfect with steamed rice.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 pound medium shrimp, head on
- 3/4 cup water
- 2 medium upo
- 1 tablespoon oil
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 2 medium tomatoes, chopped
- 1 tablespoon fish sauce
- salt and pepper to taste
Instructions
- 1
Peel and devein shrimp, reserving heads.
- 2
In a bowl, combine shrimp heads and water. With the back of a spoon, mash heads to extract the juice. Strain and discard shrimp heads. Reserve the liquid.
- 3
Cut and discard stem and lower end of upo. Using a peeler or a paring knife, peel skin. Cut the gourd lengthwise.
- 4
If the interior is "too spongy" and has mature seeds, remove spongy flesh using a spoon and discard. Slice halves again lengthwise into halves and then slice into 1/2 inch thickness.
- 5
In a wide pan over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
- 6
Add tomatoes and continue to cook, mashing regularly with the back of a spoon, until softened.
- 7
Add fish sauce and cook for about 1 to 2 minutes.
- 8
Add shrimp and continue to cook just until color changes to pink.
- 9
Add upo and stir gently to combine.
- 10
Add the reserved liquid and bring to a boil.
- 11
Continue to cook, uncovered, for about 5 to 6 minutes or until upo is tender yet crisp and shrimp are cooked.
- 12
Season with salt and pepper to taste. Serve hot.