Mention “shrimp” and “soup” together, and a souring agent can’t be far behind. Or is it? Now that I think of it, I am absolutely certain that I have never made shrimp sinigang before. As a Bisaya, I wasn’t brought up on sour soup. As a home cook, if I can keep things simple and still come out ahead, I’m all for it. So I’m telling you that you do not need Knorr/Maggi sinigang mix to make delicious shrimp soup. If the shrimps are fresh to start with, you’re already halfway there.
Fresh shrimp is savory-sweet. This, as the Dothraki are wont to say, is known. Or is it? Try this. Take a quarter of a kilo of the freshest shrimp you can find and sauté them in two tablespoons of oil for about three minutes, then remove from the pan (do not worry if they are not quite cooked through). Put in two cloves of sliced garlic, fry until browned at the edges, then add a quartered medium red onion and diced tomato. Wait for onions to turn translucent before adding two cups of water. Let come to a boil, salt to taste, and put back the shrimps along with chopped spring onion greens. Simmer for a minute or two. Serve hot.
Are those kalamansi on the table? Do yourself a favor and hold off on the acid until you’ve had a proper sip of the broth (yes, Gilleth — I’m referring to you: kalamansi juice is supposed to enhance flavor, not drown it, may the culinary gods have mercy on your doomed Tagalog soul). Notice, for example, how light the soup is, or how cleanly the umami-rich flavor of the shrimps comes through, front and center. It doesn’t take a Bisaya to appreciate soup this good, or does it? Those shrimps are practically singing! Maybe you just can’t hear them over Kris Aquino’s whiny pitch for Maggi sinigang mix. That woman never was suited for anything Bisaya, it would seem. Just hang on in there, Baby James; there’s still hope for you. You are made of better stock.
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