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Shrimp Adobo in Coconut Milk
(Adobong Hipon Sa Gata)
1/2 cup white vinegar
1/4 cup water
1/8 teaspoon freshly ground pepper
1 tablespoon finely minced garlic
Patis or salt to taste
1 pound large fresh shrimp, unshelled
2 (12 ounce) cans coconut milk
In a medium size stockpot, prepare the marinade (vinegar, water, pepper, garlic and patis or salt).
Add shrimp and let stand for 1 hour.
Cook shrimp in the same pot with the lid off, turning the shrimp often, until the pot is almost dry.
Stir in the coconut milk and allow the sauce to thicken. This takes about 20 minutes.
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