COCONUT-STEWED BAMBOO SHOOTS WITH SHRIMP (GINATAANG TAMBO)

Coconut-Stewed Bamboo Shoots With Shrimp (Ginataang Tambo) image

Dressing seafood in coconut milk is a classic way of cooking it, writes Nicole Ponseca in her book, "I Am a Filipino." Here, shrimp are quickly sautéed in a heady coconut milk sauce laced with onion, ginger and slivers of red chile. Slippery pieces of bamboo shoot (canned, or fresh if you can find it) add texture and a gentle earthiness.

Provided by Melissa Clark

Categories dinner, for two, lunch, quick, weekday, seafood, vegetables, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons neutral oil, such as sunflower or canola
1 tablespoon minced garlic
2 red chiles, preferably bird's-eye, chopped
2 tablespoons minced fresh ginger
2 tablespoons minced white onion (about 1/4 of a small onion)
2 cups full-fat coconut milk
1 pound peeled jumbo shrimp
1 teaspoon Asian fish sauce
1 cup canned bamboo shoots, drained and cut into strips (or substitute fresh, blanched bamboo shoots if possible)
Kosher salt, as needed
Black pepper, as needed
Cooked white rice, for serving

Steps:

Heat oil in a 12-inch skillet over medium heat. Stir in garlic and cook until just beginning to brown, about 3 minutes.
Stir in chiles, ginger and onion, and cook for 3 minutes, stirring occasionally. Stir in coconut milk, bring to a boil, then adjust heat to maintain a simmer.
Stir in shrimp and fish sauce; cook until shrimp is just opaque, about 5 minutes. Stir in bamboo shoots, remove from heat and season with salt and pepper to taste. Serve immediately over rice.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 22 grams, Sodium 780 milligrams, Sugar 2 grams, TransFat 0 grams