Wednesday, January 20, 2010
1 small upo (bottle gourd or white squash)
100 g shrimp - shelled and deveined
3 cloves garlic
salt and pepper to taste
1T olive oil
Boil shrimp head in 1 1/2 cups of water. Save the stock.
Heat 1T oil, Saute garlic and onion, then add tomato.
Add shrimp and cook until pink.
Add upo and shrimp stock.
Simmer it for 4-5 minutes.
Add salt and pepper to taste.
Let it boil until the upo is cooked.
Serve on top of rice! Enjoy!