Equipment needed:

• Fine sieve/strainer
• Blender

Ingredients:

• 1/4 kilo whole shrimp
• 2 cups water
• 1 and 1/2 cup kalabasa (cut into chunks)
• Handful of alugbati
• Handful of spinach
• 4 cloves garlic (minced)
• 1 small white onion (sliced)
• 4 cups shrimp/chicken stock
• Some vegetable oil
• HG Seaweed Salt
• Pepper

Procedure:

• In a non-stick pot, sauté onion until translucent and garlic until fragrant over low-medium heat.
• Add kalabasa and saute for another 2-3 minutes.
• Add stock and let it simmer.
• Add shrimp and cook until color becomes brighter. Remove from the pot and take off the shrimp heads.
• Using a fine sieve and spatula , press through the heads to extract more flavor.
• Add spinach and alugbati in the mix. Adjust flavor with HG Seaweed Salt and pepper.
• Serve in a nice bowl.