Kare-Kare is a popular Filipino dish that is traditionally made with oxtail, beef, or pork and cooked in a peanut-based sauce. The sauce is made by combining ground roasted peanuts, annatto powder, garlic, onions, and other seasonings and is then simmered with the meat until it becomes tender and flavorful. This dish is often served during special occasions like fiestas, weddings, and family gatherings.
In the recipe mentioned here, shrimps or hipon are used as the main ingredient instead of the more common beef, pork, or oxtail. This version of Kare-Kare is an excellent alternative for seafood lovers and those who want to try something new.
To make Shrimp Kare-Kare, the shrimp are first sautéed in garlic and onions before being added to the peanut-based sauce. Vegetables such as eggplants, bok choy, and string beans are added to the sauce to give the dish a more balanced flavor and nutritional value. The resulting dish is a rich, creamy seafood stew perfect for any occasion.
Millie’s mouth-watering Shrimp Kare-Kare recipe uses succulent prawn shrimps, combined with flavorful summer squash cubes, sitaw (long beans), pechay (bok choy), and an array of aromatic spices. The resulting dish is nothing short of divine and will leave you craving for more. If sitaw is not readily available, fret not, as string beans make for a great substitute. Trust us, every bite of Millie’s Shrimp Kare-Kare is a flavor explosion that you won’t want to miss!
Ingredients: 3-4 servings
1 lb. prawn shrimps unshelled
1 cup squash cut in cubes
1 cup long beans(sitaw) cut in 1 inch pieces (string beans if no long beans)
2 bundles of baby bok choy
3 tbsp. creamy peanut butter
3 tbsp. minced garlic
1 medium size onion, chopped
1 large can of coconut cream
salt & pepper to taste
A pinch of curry powder
5 cups water
Cooking Procedure:
- Wash and devein shrimp prawns but do not remove the shells. Cut squash in half, peel off its skin, then cut them in small or medium cubes.
- Cut long beans (optional string beans) in about an inch long each, cut the baby bok choy in elongated halves. Also chop onions and garlic in small cubes.
- Pour 5 cups of water followed by 1 large can of coconut cream into a medium size pot. Stir to thoroughly blend the mixture while getting it ready to boil at medium heat.
- Add chopped garlic and onions and simmer for 5 minutes, then add all the veggies. Stir it constantly to prevent the coconut cream from curding
- Throw a pinch of salt and pepper to taste. Let it simmer until all veggies are half-cooked.
- Add the shrimps last, then add 1 tbsp. of finely crashed peanuts or peanut butter crashed peanuts are not available. Let the prawn shrimps simmer for 15 minutes or until they’re cooked.
- Remove from heat and serve this delicious, Shrimp Kare-Kare hot with steamed rice.
Tip: Cooking food in coconut milk needs constant stirring. This prevents coconut milk from curding and results to a swifter cooked coconut milk, instead. Indulge yourself with this flavorful, seafood kare kare recipe.
