Sauteed Shrimp with Mung Beans and Malunggay Leaves

This evening I decided to make this hearty and highly nutritious Filipino dish. In addition, I will be serving some Lemon-Pepper Grilled Salmon and steamed white rice with this dish. What a perfect seafood meal for this cold and wintry day!

Ingredients:
5 Cloves of Garlic
1 Vidalia Onions, Chopped
2 Roma Tomatoes
Shrimp
2 Cups of Mung Beans
Frozen Malunggay or Moringa Leaves
Salt and Pepper to taste

Directions:
Boil Mung Beans in about 4-6 cups of water in a large pot for about 30-40 minutes or until tender. In a separate skillet, saute garlic and onions in hot oil. Add tomatoes. Then, add shrimp. Let it simmer for a few minutes until shrimp turns pink. Then add the mung beans and add another 4 cups of water. Let it simmer again for a few minutes until some of the fluids evaporate, then add the malunggay leaves. Let it cook until leaves are slightly wilted.