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["Heat oil in a large skillet or wok. Add the garlic and saute until fragrant. Add the onion, ginger, jalapeno, and ginger, and saute until the onions have softened.", "Add bagoong and stir to combine. Add coconut milk and bring to the boil, then add jackfruit and stir to combine. Add salt and pepper to taste. Reduce heat and simmer until liquid is reduced and thick. Taste and adjust seasoning.", "Add shrimp and stir to combine. Simmer only a few minutes more, until shrimp is heated through.", "Serve! Goes really well with rice to soak up all the delicious sauce.", "* NOTES * You can use 1-2 inches of ginger, depending how much you like ginger. If you don't like big pieces of ginger, you can grate or microplane it. * I listed 1 jalapeno because that's easy to get, and gives a mild hotness. If you prefer, use 2-3 Thai bird chiles; you can leave them whole, or deseed and chop finely. If you leave them whole, get green ones so people can see them! * Bagoong is a Filipino shrimp paste, that comes in jars. Buy ""bagoong guisado"
