Shrimps in Coconut Milk

Yesterday, I took the liberty of cooking shrimps that had been left alone in the freezer. Ginataang hipon or shrimps cooked in coconut milk, is one of the most favorite viands among the Filipino dishes. I cooked it simply by just sauteing the shrimps together with garlic and onions and when they turn pink, I poured in a 3/4 cup of coconut milk, added patis (fish sauce) and long green chili pepper and had it boil for about 10-15 minutes. This is good when paired with plain or Java rice.

* Adding chunky squash and string beans are optional, if you want to include vegetables in this dish.

The shrimps while they are being cooked.

Tada. They're ready to be served.