Shrimps and Squash in Coconut Milk Recipe

Serves/Makes: 4

Ingredients:

• 1/2 pound (1/4 kg) shrimps (prawns), shelled and deveined
• 2 pounds (1 kg) squash, cut into cubes 1 x 1 inch (2.5 x 2.5 cm)
• 3 pieces tomatoes, diced
• 2 onions, chopped
• 1 head garlic, minced
• 2 tablespoons of ginger root, crushed and minced
• 4 tablespoons of cooking or olive oil
• 2 pieces long chilli peppers
• 2 tablespoons of shrimp paste (bagoong)
• 2 cups coconut milk
• 1 cup coconut cream (katang gata)
• 2 cups chicken stock
• 2 tablespoons of fish sauce (patis)

How to cook Shrimps and Squash in Coconut Milk:

• On a big pan heat oil. Saute garlic, onions until light brown then add ginger, cook until onions become translucent.
• Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.
• Add the coconut cream, long chilli peppers and the shrimps.
• Bring again to a boil and simmer for a few more minutes.
• Serve the Shrimps and Squash in Coconut Milk hot with plain rice.

Notes:
The Filipino name of this recipe is Ginataang Kalabasa. This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat. Ginataan (or guinataan) is a Filipino cooking method that means “cooked in coconut milk”.

This recipe for Shrimps and Squash in Coconut Milk serves/makes: 4

Main Ingredient: Shrimp 
Preparation Method: Poached/Simmered 
Cuisine: Filipino