Squash & Shrimp With Coconut Milk & Chiles
Servings
Prep Time
Cook Time
Ready In
Recipe: #20957
September 14, 2015
"I thought this sounded like a delicious way to use up that half can of coconut milk. Recipe source: Saveur (Aug/Sept 2015)"
Ingredients
Nutritional
- Serving Size: 1 (489.8 g)
- Calories 440.1
- Total Fat - 26.8 g
- Saturated Fat - 14.4 g
- Cholesterol - 159.8 mg
- Sodium - 683.6 mg
- Total Carbohydrate - 31 g
- Dietary Fiber - 6.6 g
- Sugars - 18.8 g
- Protein - 21.4 g
- Calcium - 147.2 mg
- Iron - 3 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.1 mg
Step 1
In a saucepan over medium heat heat 1 tablespoon of the oil and add the garlic and ginger, cook stirring for a few minutes or until soft. Stir in the coconut milk, stock and syrup (if using) and bring to a boil. Reduce heat to medium low and simmer for 10 minutes. Season with salt and pepper and keep warm.
Step 2
In a skillet heat the remaining oil over high heat.
Step 3
Season the shrimp with salt and pepper and add to the skillet; cook turning until cooked through (3-5 minutes). Transfer shrimp to a plate and then return the skillet to heat. Add the squash and cook, tossing frequently until tender (3-5 minutes). Remove from heat and season with salt and pepper.
Step 4
Spoon the broth into 4 serving bowls along with the shrimp and squash. Garnish with the chile, basil and cilantro and served with the lime wedges.
Tips & Variations
No special items needed.