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Ingredients

• 2 lbs shrimp, medium sized 21-25, peeled and deveined
• 3 cloves garlic, shredded, use Cone #1
• 1 large onion, strung, use Cone #2
• 3 large tomatoes, fresh, cut into medium sized chunks
• ¹⁄₃ cup shrimp paste
• 2 lbs Kalabasa, butternut or acorn squash, peeled, deseeded and cut into medium sized chunks
• 2 lbs eggplant, peeled and cut into medium sized chunks
• 1 ¹⁄₂ lb string beans, trimmed and cut into 2″ pieces
• 4 cups water or shrimp stock
• fresh ground pepper and salt to taste

Instructions

1. Preheat roaster over medium heat for 4-5 minutes until a sprinkle of water skitters and dissipates.
2. Sauté shrimp for 3-4 minutes until they begin to turn pink. Turn shrimp over to cook both sides. The shrimp will be slightly under-cooked but will finish cooking when you add them back into the stew later.
3. Remove shrimp and any remaining liquid from roaster and place in a clean bowl, set aside.
4. Sauté garlic and onion for 5-6 minutes or until slightly translucent. Add tomato and ground pepper, stir, cover roaster and cook for 3 minutes.
5. Remove lid from roaster, add shrimp paste and sauté for 2-3 minutes.
6. Add water or stock and squash, cover and cook for 8 minutes.
7. Add eggplant and green beans, stir to combine and cover. When Vapo-Valve™ begins to click steadily, turn heat down to low and cook for 10-15 minutes until vegetables are tender crisp, not mushy.
8. Add shrimp back into the roaster, stir to combine, taste and adjust seasonings as needed.

Pinakbet

Life Changing Dinners

A classic Filipino vegetable stew featuring tender shrimp, squash, eggplant, and string beans simmered with tomatoes and savory shrimp paste for a rich, hearty flavor.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Filipino

Ingredients

  

• 2 lbs shrimp medium sized 21-25, peeled and deveined
• 3 cloves garlic shredded, use Cone #1
• 1 large onion strung, use Cone #2
• 3 large tomatoes fresh, cut into medium sized chunks
• ⅓ cup shrimp paste
• 2 lbs Kalabasa butternut or acorn squash, peeled, deseeded and cut into medium sized chunks
• 2 lbs eggplant peeled and cut into medium sized chunks
• 1 ½ lb string beans trimmed and cut into 2″ pieces
• 4 cups water or shrimp stock
• fresh ground pepper and salt to taste

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Instructions

 

• Preheat roaster over medium heat for 4-5 minutes until a sprinkle of water skitters and dissipates.
• Sauté shrimp for 3-4 minutes until they begin to turn pink. Turn shrimp over to cook both sides. The shrimp will be slightly under-cooked but will finish cooking when you add them back into the stew later.
• Remove shrimp and any remaining liquid from roaster and place in a clean bowl, set aside.
• Sauté garlic and onion for 5-6 minutes or until slightly translucent. Add tomato and ground pepper, stir, cover roaster and cook for 3 minutes.
• Remove lid from roaster, add shrimp paste and sauté for 2-3 minutes.
• Add water or stock and squash, cover and cook for 8 minutes.
• Add eggplant and green beans, stir to combine and cover. When Vapo-Valve™ begins to click steadily, turn heat down to low and cook for 10-15 minutes until vegetables are tender crisp, not mushy.
• Add shrimp back into the roaster, stir to combine, taste and adjust seasonings as needed.

Keyword eggplant, shrimp, vegetables

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