Ginisang Upo at Hipon (Sauteed White Squash with Shrimp)
I wonder how marriages manage to work. I mean, women are from Venus and men are, well, just plain Martians. Last week, my husband casually mentioned “my pants are getting a little too small at the waist”, and so I went to the mall and bought him a couple of pairs. Around Christmas, I consistently told him “I want a DSLR camera as a gift”, and so he went to the mall and bought me a watch. Obviously, women are built to tune in to others and men are made to, hmmm, scratch themselves? And yet, after all these years, this man can make my world spin just by entering the room. Yep, that’s how marriages work.
Anyhow, after hounding him for weeks, using a powerful combination of mini tantrums and grand massages, he finally caved in and gave me the money to buy my very first DSLR camera. Nah, pouting and extra special services didn’t actually work. It was Circuit City’s “going-out-of-style” sale on Sony Alpha 100K models that finally made him cough up. Knowing full well that peace won’t settle until I got my new camera, he was not going to let pass a $200-off deal on something he’d buy, EVENTUALLY. So, here I am, pretty giddy about my Sony.
This ginisang upo is my very first DSLR attempt. Yes, there is not much of an improvement from my old “point and shoot” pictures. I still have to tinker with the settings and figure out how everything works.
Makes 6 servings
2 to 3 medium-sized upo (white squash or bottle gourd), peeled and cut to approx 1″x 1″ cubes
1 onion, diced
2 cloves garlic, minced
3 roma tomatoes, diced
1 lb medium sized shrimp, peeled and deveined (set aside shrimp heads)
1 1/2 cup water
vegetable oil
salt and pepper
In a sauce pot, simmer shrimp heads in water until water changes color, around 10 minutes. Drain, discarding shrimp heads and reserving juice.
In a wide skillet, heat vegetable oil. Saute onions and garlic until tender.
Add tomatoes. Saute until softened, around 5 to 7 minutes.
Add shrimp, sauteing until shrimp turns pink. Mix in upo. Pour in reserved shrimp juice.
Simmer, uncovered, until vegetables are of desired consistency.
Season with salt and pepper.
TIPS: 1) Diced chicken or or ground pork can be alternated for the shrimp.
Ate Lalaine,
Happy Easter. I cooked ginisang upo with shrimp today in observance of Good Friday. My eldest sister was amazed that I can cook. I used 3 upos thinking there will be left over for tomorrow. I was wrong, it was gone. Thomas liked it so much that he ate by himself. Clerise just munched the shrimp.
Your website is really helpful to help me plan a healthy meal for my family.
glo
Happy Easter!
When you are coming down from Santa Rosa?