Shrimp and Quail Egg Adobo

If the sauce is what makes adobo, then why limit this Filipino dish to chicken or pork?  With this in mind, I tried to experiment with different kinds of adobo — vegetarian as well as seafood.  Squid adobo is not entirely unfamiliar in the Philippines.  However, my personal choice of  seafood for the adobo would be lobster or shrimp, because they have the consistency of chicken and pork, and a flavor that meshes  well with the  soy sauce and vinegar combination that is the trademark of this popular dish.

To complete this unconventional version of the adobo, I am adding quail eggs and red potatoes which I think — along with the shrimp — would be quite surprisingly pleasing to the palate.


1 lb medium shrimps, shelled

20 pcs. quail eggs, boiled and shelled

4  pcs. small red potatoes sliced in quarters, skin on

6-8 cloves of garlic, peeled and crushed

1/3 cup soy sauce

2/3 cup rice or cane vinegar

2/3  cup coconut milk

1 tsp whole black peppercorn

4 dried bay leaves

1 tbsp olive oil


In a large casserole, heat the olive oil

Add the garlic and cook until golden brown

Add the potatoes and sauté them for about 2 minutes

Add the soy sauce, vinegar, coconut milk, peppercorn and basil leaves and bring to a boil

Add the shrimps and cook them until they are just about to turn pink

Add the quail eggs

Uncover and simmer for about 10 minutes

Remove from heat and serve with steamed white or brown rice and your favorite steamed vegetable (like green beans)

(Makes 4-6 servings)


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