Pininyahang Hipon (Shrimp in coconut-pineapple sauce)

INGREDIENTS

• 30 pcs leftover shrimps (halabos na hipon*)
  
• 1 1/2 cup chopped ripe pineapple, canned or fresh (I used fresh)
  
• 1 small red bell pepper, strips
  
• 1 small onion, sliced
  
• 1 big tomato, sliced
  
• 1 1/2 cup coconut cream (first extraction)
  
• 1 Tbsp patis
  
• salt and pepper

INSTRUCTIONS

1. Put the leftover shrimps in a pot. Add the coconut cream, pineapples, red bell pepper, onion, and tomato.
   
2. Cook over medium-high heat, uncovered.
3. Once boiling, lower the heat and simmer for 8-10 mins, uncovered.
4. While simmering, add the patis. If you want it sweeter, add sugar.
5. Adjust the seasoning with salt and pepper. Then turn off the heat.
   

Credits to: wowtolife.blogspot.com/2013/04/pininyahang-hipon-shrimp-with-coconut.html?m=1