Seafood in Coco Cream Soup

Ingredients

• 2 tbsps. Butter
• 1 tbsp. garlic, chopped
• ¼ cup onion, chopped
• 2 pcs. alimasag, quartered
• 100 gms. shrimp, shells removed
• ¼ k. squid, sliced into rings
• 2 Maggi Shrimp Broth Cube
• ¼ cup kinchay, chopped
• 1 pc. carrot, diced
• 2 cups water
• 1 cup Carnation Coco Evap
• 1 green pepper, cut into rings

Procedure

• Heat butter, saute garlic and onion until limp.
• Stir in alimasag, cook until it turns orange in color.
• Add shrimp and squid, season with Maggi Shrimp Broth Cube and continue cooking for 1 minute.
• Add kinchay and carrots, pour in water and bring to a boil.
• Cook until vegetables are tender.
• Pour in Carnation Coco Evap.
• Add green pepper and bring to a simmer.
• Serve hot.


• Makes 6 to 8 servings.