Ginataang Alimasag at Hipon ( Blue Crabs and Shrimps in Coconut Milk)

Ginataang Alimasag at Hipon (Blue Crabs and Shrimps in Coconut Milk) is my favorite way of cooking crabs and shrimps together. It is so easy to cook but produces a very flavorful seafood dish. I love it with lots of spinach or Bok Choi plus eggplant and pepper. It's always so irresistible for me to cook this whenever I find blue crabs at the Asian Store.

I included this dish in my proposed entrees for my Foodbuzz 24x24 Kamayan Dinner...and I'm telling you, it was a hit!

Ingredients:

• 12 pc. crabs (cooked and cut into 2)
• 1 lb. shrimps
• 2 cans coconut cream
• 6 heads pechay (Bok Choi) , washed and trimmed
• 2 large eggplant, sliced diagonally
• 2 large tomatoes, quartered 
• 2 thumb-sized ginger, julienned
• 1 head garlic, crushed
• 1 large onion, sliced
• 4 Tbsp fish sauce
• 4 Tbsp vinegar
• 1 tsp peppercorns
• 4 pcs. anaheim pepper
• 1 cup water
• Salt to taste

Procedure:

1. Pour coconut cream, water, fish sauce and vinegar in a large sauce pan. Add tomatoes, ginger, garlic, onion and peppercorns. Over medium low heat, bring to a boil and let simmer for 10 minutes or until tomatoes are soft.

2. Add crabs, eggplants and anaheim peppers. Simmer until eggplant is almost tender.

3. Add shrimp and pechay. Simmer just until the shrimps turn pink.

4. Add salt to suit your taste. Simmer for another minute.

5. Remove from heat. Serve hot with rice!

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