My younger son is so fond of shrimps. When we were in the PI, my mother would steam shrimps and just let it sit in the fridge as fingerfood of her favorite apo (grandson). So, even if shrimps are quite expensive here (they are expensive even in PI), I buy them from time to time for variation. One of the favorite shrimp dishes is the sinigang. Never fails with the kids. I don't bother offering it to husband as he is not fond of seafoods (would only eat scallops and haddock and red salmon, as far as I know).
I think the sour-salty taste of sinigang is characteristically Pinoy. So I don't attempt to offer it to foreigners.
I usually buy from the grocery store the E-Z peel uncooked jumbo shrimps. These shrimps already are beheaded, and veins removed (to my dismay! I could use those for seafood broth to be used in pancit!).
BOIL in a saucepan (all amounts approximations only' serves 3 persons):
3 cloves garlic
1 medium onion
2 med tomatoes cut in half
2-3 cups water
2 small peeled taro
until the tomatoes are throughly cooked and incorporated in the mixture very well.
1/2 lb shrimps
green beens (or later if you want it crispy)
salt to taste
sinigang mix (about 1 tbsp)
Wait for about 2 minutes or until shrimps are cooked. Then add the greens. Suggestions are:
a handful of:
chinese cabbage (this looks like the baguio pechay in PI)
and turn off the heat. Let the residual heat wilt these last additions. Serve immediately with plain rice, placed in individual serving bowls.
My boys usually ask for a separate small bowl of just the broth and slurp it down as a finale.