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	<title>Jewel Garden &#187; filipino menu</title>
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	<description>homemaking, health, cooking, gardening and shopping</description>
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		<title>Coco shrimp</title>
		<link>http://jewelgarden8.com/2010/02/coco-shrimp/</link>
		<comments>http://jewelgarden8.com/2010/02/coco-shrimp/#comments</comments>
		<pubDate>Mon, 15 Feb 2010 07:39:06 +0000</pubDate>
		<dc:creator>agiyiga</dc:creator>
				<category><![CDATA[food and cooking]]></category>
		<category><![CDATA[health]]></category>
		<category><![CDATA[personal]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[cocconut cream]]></category>
		<category><![CDATA[coco shrimp]]></category>
		<category><![CDATA[filipino menu]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[shrimp menu]]></category>

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		<description><![CDATA[<p>I really love shrimps but it is sad to say that I am allergic to it. But sometimes I will take antihistamine before I eat it. I like it no matter how it is cooked. One of my favorite menu of it is coco shrimp. It is very easy to prepare and cook. </p>
<p>In a skillet, heat 4 Tbsp oil then sauté 1 clove minced garlic, 1 small chopped onion and 4 slices ginger. Add ½ kilo shrimps. Cook until orange then add 1 cup coconut cream, 1 bundle sliced fresh asparagus, 2 ½ cup button mushrooms. Season with patis and pepper. Cook until sauce is slightly thick.<br />
Tip: when using asparagus, add the tips last since they cook faster then&#8230;</p>]]></description>
			<content:encoded><![CDATA[<p><img src="http://jewelgarden8.com/wp-content/uploads/2010/02/shrimp-150x150.jpg" alt="_shrimp" title="_shrimp" width="150" height="150" class="alignleft size-thumbnail wp-image-969" />I really love shrimps but it is sad to say that I am allergic to it. But sometimes I will take antihistamine before I eat it. I like it no matter how it is cooked. One of my favorite menu of it is coco shrimp. It is very easy to prepare and cook. </p>
<p>In a skillet, heat 4 Tbsp oil then sauté 1 clove minced garlic, 1 small chopped onion and 4 slices ginger. Add ½ kilo shrimps. Cook until orange then add 1 cup coconut cream, 1 bundle sliced fresh asparagus, 2 ½ cup button mushrooms. Season with patis and pepper. Cook until sauce is slightly thick.<br />
Tip: when using asparagus, add the tips last since they cook faster then the stalks.</p>
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