Focused recipe
Ginarep Recipe (Shrimp and Corn Soup)
Ginarep or shrimp and corn soup with malunggay is a tasty soup dish that originated from the Bicol region. This simple yet healthy soup dish is packed with vitamins and nutrients that gives you energy to face your day -- take it easy on the shrimp though.
Cuisine not specified Updated 2/18/2014
Ingredients
Measured from the catalog payload.
- 1 lb shrimp head and shell removed
- 2 15 oz kernel corn
- 1 onion minced
- 3 cloves garlic minced
- 1 plum tomato diced
- 1 1/2 cups malunggay leaf
- 4 cups chicken broth
- 2 cups water
- 2 tablespoons cooking oil
- salt
- pepper
- cooking procedure
Instructions
10 cooking steps
- Shred the kernel corn using a food processor. Set aside.
- Meanwhile, heat the oil in a cooking pot.
- Saute the garlic, onion, and tomatoes.
- Once the onion and tomatoes become soft, add the shredded corn. Cook for 3 minutes.
- Pour-in the chicken broth and water. Bring to a boil. Cover and simmer for 10 to 12 minutes.
- Add the shrimp. Stir and cook for 2 to 3 minutes.
- Put-in the malunggay leaves. cook for a minute.
- Add salt and pepper to taste.
- Transfer to a serving bowl. Serve.
- Share and enjoy!
Catalog details
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Shrimp No tags Public recipe Revision 1