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Serves/Makes: 2 - 3

Ingredients:

• 1 pound (454 g) shrimp (cleaned) shell on
• 2-3 strands of unripened sampalok fruit (tamarind)
• Salt and pepper
• 2-3 cups of boiling water

How to cook:

• Boil 2-3 cups water in the palayok*. As soon as it starts boiling, add the sampalok fruits. Crush with fork until tender.
• As the sampalok fruit continues to boil put the shrimps. (Do not remove the shell.) in the palayok. Add salt and pepper to taste. Cover the palayok.
• Add more water as needed. Simmer at low-medium heat for about 10 minutes without removing the cover.
• As soon as the shrimps becomes turns orangy in color it is cooked.
• Serve with fish sauce as dip to counter the tanginess.
• Serves best with fried rice.

Note:

Serve the Cajun Bayou Shrimp piping hot with French bread or over rice.

Comments:

Sampaloc (Sampalok) is the Filipino term for tamarind and the name of certain locations in the Philippines.
*A palayok is a clay pot used as the traditional food preparation container in the Philippines. Palayok is a Tagalog word in other parts of the country.

This recipe for Halabos na Hipon sa Sampalok serves/makes: 2 - 3

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Main Ingredient: Shrimp
Preparation Method: Poached/Simmered
Cuisine: Filipino