SECRET GINATAANG SHRIMP RECIPE | SHRIMP AND MUSSELS IN COCONUT CREAM SAUCE | GINATAANG HIPON | YUMMY

Ginataang Shrimp and Mussels (Shrimp and Mussels in Coconut Milk Sauce) is a very delicious and delectable dish. Even your non-Filipino family and friends will love it! As a technique, we cook the sauce ahead and separately so that we can store it and make sure that the sauce is perfect before we mix it in with the Shrimp and Mussels. It also makes for easy cooking as you easily and quickly cook small batches whenever you want. The sauce is also a very versatile sauce as it can be used in other seafood meats: salmon, scallops, crabs and even in other fish fillets like tilapia. Please subscribe to our channel and click the bell icon to to learn more about secret recipe reveals on My Filipino Restaurant's Secret Recipes! Ginataang Shrimp and Mussels (Shrimp and Mussels in Coconut Milk Sauce) ============================================================== Coconut Cream Sauce: (this is for a big batch, so just adjust proportionately is you are just making a small batch) 3 pcs Onions (medium-sized) About 6 thumb-size Ginger 3 tablespoons Minced Garlic 1/3 cup Fish Sauce (Patis) 3 cups Beef Broth (or water if no broth) 1 pc Beef Cube (Beef Bullion) - optional 3 cans Coconut Cream (if using Coconut Milk use 4 cans instead) 1 pc Anaheim Pepper Pinch of Sugar Pepper to taste 3 tbsp Cornstarch mixed with a little cold water Cooking the Shrimp and Mussels: Season shrimp with a little salt and pepper. In a pan, put a little Olive Oil. Sear the shrimp - 2 - 3 minutes only as we will let the coconut cream sauce cook the shrimp through later. Add the pre-cooked Coconut Cream Sauce (as much as you like). Add cooked mussels. (If using raw mussels, add mussels earlier together with the shrimp to let it cook a little longer) Cover pan and continue simmer for about 2-3 minutes. Add a little spinach and a couple of cherry tomatoes for color. After about 20 to 30 seconds, turn off heat. Ready to plate.