Sauteed Shrimp with Upo (Philippine White Squash)

Growing up as a kid, my Lola Dida would make this dish for us. It's one of my favorite dishes. I remember the tiny shrimps she used to put in and it wasn't until yesterday that I found out from my Mom that my Lola Dida (her Mother) made them with freshwater shrimp! Wow! What a revelation! I never thought I ate freshwater shrimp before, but I guess now I did...hehehe

Anyway, this is a very simple dish and heartwarming, too. It brought back a lot of memories living in Libmanan. I remember my Lola Dida would save all the shrimp peels including the heads and tails, then she boils them down until all the flavor comes out from it. As if that wasn't enough, she also used a mortar and pestle to squeeze more of the flavor out before straining all the juices. But, boy those extra steps made her dish so wonderfully tasty! Yum!

Below is my rendition of my Lola's recipe based on memory alone ;-)

Ingredients:
2 lbs Shrimp, peeled (save peeled skin, tails and heads)
1 small size White Squash (Upo), cut in quarters and thinly sliced
1 small onion, chopped
3 cloves of garlic, chopped
1 Big Tomato, sliced
Sesame Oil/Vegetable
1-2 Tbsp Oyster Sauce
Salt and Pepper

Directions:
In a sauce pan, boil the peeled shrimp skins, tails and head with two cups of water. Let it boil for a few minutes. Strain all the juices out and set aside.

Heat sesame oil in large wok or skillet. Saute garlic followed with the onions until golden brown. Add tomatoes and let it cook for a few minutes. Add peeled shrimp and upo. Then add the reserved shrimp juice and oyster sauce. Mix well. Cook until shrimp are pink and squash are slightly translucent for about 5-6 minutes. Season with salt and pepper. Try not to over cook the shrimp. Transfer to a serving bowl and serve over steamed white rice.

Bon Apetit!