Sinigang na Hipon

Another version of Sinigang, but this time with shrimp. Use of whole shrimp gives you the pleasure of sucking all the goodness from the shrimp heads!

Sinigang na Hipon (Filipino Sour Shrimp Stew)

1 tablespoon vegetable oil

1 large onion, chopped

2 cloves garlic, chopped

1 teaspoon salt

2 plum tomatoes

1-1/2 pounds shrimp, heads and tails intact and attached

5cups water, more if needed

3 mild long green chilies (optional)

1 pound fresh Spinach

1/2 pound Sitaw (Asian Long Beans), trimmed

1 small turnip

1 tablespoon Patis (Fish sauce)

1 (1.41 ounce) package tamarind soup base (such as Knorr®)

Cut green chilies in half lengthwise, remove ribs and seeds. Cut root stems from Spinach and cut stalks into 2-inch pieces. Cut tomatoes into 1/2-inch dice. Peel turnip and slice into thin rounds.

Heat the vegetable oil in a large soup pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook 1 minute. Season with salt.

Stir in the tomatoes and turnip rounds. Pour in the water and bring to a boil, then reduce heat.

Stir in green chilies (if using), spinach, Sitaw, Patis and tamarind soup base; cook until vegetables are tender, 15 minutes. Add shrimp and cook until pink. Remove shrimp to a separate serving bowl, do not over cook.

Serve over rice.