Squash and Coconut Milk Shrimps
Squash and Coconut Milk Shrimps

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, squash and coconut milk shrimps. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Squash and Coconut Milk Shrimps is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Squash and Coconut Milk Shrimps is something that I’ve loved my entire life. They are fine and they look wonderful.

The lime juice gives it a little tang, the coconut milk and cilantro give it a light and fresh taste, and the shrimp and squash make it filling. Chicken or firm water-packed tofu can be used in place of the shrimp. It's one of many delicious dish I made, our very own Filipino Ginataang Kalabasa.

To get started with this recipe, we have to first prepare a few ingredients. You can cook squash and coconut milk shrimps using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Squash and Coconut Milk Shrimps:
  1. Get 1/2 kilo shrimps (whole)
  2. Get 1 cups coconut milk
  3. Make ready 1/2 cup chopped squash
  4. Make ready 4 cloves diced garlic
  5. Get 1 thumb of julienned ginger
  6. Take to taste Salt and Pepper
  7. Get Neutral cooking oil
  8. Get Garlic Salt (optional)
  9. Get Turmeric powder (optional)

Add squash, coconut milk, and green beans to skillet. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar. Includes shrimp, kabocha squash, coconut milk, oregano, tomatoes, red bell pepper, garlic, Blatt, salt, pepper. Garlic Shrimp in Coconut Milk, and Tomatoes with Cilantro From Skinnytaste.com by Baking and Cooking, A Tale of Two Loves.

Instructions to make Squash and Coconut Milk Shrimps:
  1. Put a pan on medium heat and add neutral cooking oil. When the oil is hot but not too hot, add the garlic and the ginger and stir for a minute or so. Add the shrimps and lightly saute.
  2. Once the shrimps start to turn pink in colour, add the coconut milk and squash and bring the pan to low heat. Cover the pan and allow it to reach a slow simmer.
  3. Once simmering, test the squash’s doneness. When the squash is soft enough to mash, take a fork and mash the pieces in the pan as the dish continues to simmer. After mashing, give it a good mix. Add salt and pepper to taste (you can use garlic salt instead of regular salt for this).
  4. If you want a bit more colour, add a pinch of turmeric, and serve! Enjoy! ☺️

View top rated Shrimp with coconut milk and squash recipes with ratings and reviews. Cooking with coconut milk is one of my favorite methods of preparing our meals at home and I do in fact have plenty of ginataan recipes on the blog. The savory flavors of the shrimp and the sweet notes of the squash meld into one hearty sauce that's just begging to be spooned on steamed rice! Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern India's coconut Reduce the heat to low and bring to a simmer.

So that’s going to wrap this up for this special food squash and coconut milk shrimps recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!