My family raved about this seafood dish for dinner last week. It’s (again!) from the Mama Sita’s Lutong Bahay recipe book and I’m so happy that they’ve loved everything I tried from the book so far.
The secret ingredient is the Caldereta Mix from Mama Sita’s. It’s fine to cheat once in a while (makes your cooking time shorter), especially during those lazy nights when you wish you can just relax in the living room after a long day.
The rich and spicy sauce is the highlight of the dish. It looks like kare-kare and tastes just like curry but personally, I’d like to call it “Shrimp Caldereta“.
Tip: 2 green peppers may be too much for some members of the family so you may want to use only a piece for that subtle hint of spiciness. I also added string beans. Put the string beans into the pan with the coconut milk and simmer for a few minutes before adding the peppers and the shrimps.
Ginataang Hipon (serves 4-6)
1 kg shrimps
1 pack Mama Sita’s Caldereta Mix
2 tbsps cooking oil
1 tbsp garlic, smashed or chopped
1 pc onion, sliced
2 1/2 cups coconut milk
2 pcs green pepper (siling pang-sigang), sliced diagonally
- Marinate shrimps with Mama Sita’s Caldereta Mix. Set aside.
- Saute garlic and onion.
- Add the fresh coconut milk , chopped green peppers, and shrimps.
- Let the sauce simmer and wait until the shrimps turn pink.
- Serve with cooked rice.