Yes, it is easier to have the shrimp in this recipe peeled and deveined prior to cooking but by gawd! This ginataang kalabasa at sitaw is not a complete experience if I don’t get down and dirty with my hands and suck on heads, errr, shrimp heads. Because really, what can be a better gustatory delight than tapping our rice-encrusted fingers on plates, peeling shrimp and spooning sauce as we go?
Ginataang Kalabasa, Sitaw at Hipon (Squash, Long Beans and Shrimp in Coconut Milk)
March 22, 2013 By 2 Comments