Creamy Papaya and Shrimp Stew
Papaya is a very good fruit that when ripe is sweet and tasty. I love the soft, but chewy flesh of the ripe, specially cold.
But, unknown to many, the raw and green one is widely used in culinary cuisines in the Philippines. It is used as an additional ingredient to the popular dish tinola. It can be also be used as a main ingredient, like in this recipe the Creamy Papaya and Shrimp Stew.
What great about papaya is that when it raw, it's hard, and when cooked it will absorb some of the liquid including the creamy flavor of the coconut milk.
Choosing the Best Shrimp
The best shrimp for this is the medium one. Good thing, here in the Philippines, you can easily find fresh shrimps. But, according to this woman who owns a shrimp stall in a market, a fresh shrimp should be a little slippery, but too slippery and slimy shrimps can be an old stock. She added that smell alone can make you differentiate a fresh to spoiled. You can look closely to a shrimp flesh and if it has black dots it's a little old.
But, the best to have a fresh shrimp is to buy to your trusted seller. You know who they are.
- Creamy Chicken and Vegetable Soup
This recipe features making a chicken soup from scratch. This recipe also has malunggay for more nutrients.
- 1 kilo Shrimp, washed and antennae removed
- 1 whole Large Papaya (Unripe), Peeled, seeds removed and cubed
- 1 cup Malunggay leaves
- 2 cups Coconut Milk
- 4 cloves Garlic, minced
- 1 medium Red onion, chopped
- 1 knob Ginger, chopped
- 2 spoon Shrimp Paste
- Salt and Pepper
- Shrimp Cube (Optional)
- Saute garlic until roasted and onion.
- Add ginger and simmer for a while.
- Add papaya and let it simmer.
- Add the coconut milk, shrimp cube and little water. Let it boil and waited for some of water to evaporate.
- Add shrimp and boil for 10 minutes.
- Add malunggay leaves and pepper.
- Serve and enjoy.