A ginataan is any Filipino dish that is cooked in a coconut -cream base. When adding shrimp to create a soup or ginataan, the whole shrimp is used. This upscale version uses butternut squash to create a velvety consistency and crispy fried shrimp heads for texture.
Ingredients
- 1 pound shrimp, peeled (reserve heads and shells)
- 1 1/2 cups Pristine Gourmet cold-pressed soybean oil
- 1/2 butternut squash, peeled and seeded
- 1 small cooking onion, peeled and diced
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, peeled and grated
- 1 bay leaf
- 1 cup coconut cream
- 2 tablespoons apple cider vinegar
- salt and pepper to taste
- cilantro, sprouts, edible flowers
Preparation
Preheat oven to 350F.
Cut squash into 1-inch pieces and toss with 1 tablespoon of oil and roast for 15 to 20 minutes or until tender and caramelized. Meanwhile, peel the shrimp and reserve the heads and shells.
Heat 1 tablespoon of oil in a medium pot and sauté onions, garlic and ginger until fragrant.
Add the shrimp shells and sauté until the shells become a vibrant pink. Add roasted squash (reserving a few pieces for garnish) and deglaze with apple cider vinegar.
Stir in coconut cream and bay leaf with about a ½ cup of water and bring to a low simmer. Remove pot from heat and blend the mixture until a smooth purée. Season with salt and pepper to taste.
In a small frying pan, heat 1 tablespoon of oil on medium heat. Sauté the shrimp for 30 seconds each side, or until the flesh turns bright pink.
In a small pot, place the heads and cover with the soybean oil. Place on medium-low heat and cook until the heads are crisp. You will know they are cooked when the oil stops bubbling. Strain the heads and season with salt. Reserve the oil for cooking or dressings.
To assemble, divide the soup into four bowls, garnishing with the reserved roasted squash, sauteed shrimp and shrimp-head popcorn. Garnish with fresh herbs and sprouts.
