Squash & Shrimp With Coconut Milk & Chiles
"I thought this sounded like a delicious way to use up that half can of coconut milk. Recipe source: Saveur (Aug/Sept 2015)"
Original is 4 servings
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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use fresh shrimp and summer squash.
- Coconut oil will give the dish a more authentic flavor, but vegetable oil will work as well.
- Instead of shrimp, use chicken. The benefit of this substitution is that it is a more cost-effective protein option that still provides a lot of flavor. The thinking behind this substitution is that chicken is a more widely available and affordable protein option that still complements the other flavors in the recipe.
- Instead of red chile, use jalapeno. The benefit of this substitution is that it adds a bit of heat to the dish, which can be adjusted by removing the seeds and veins of the jalapeno. The thinking behind this substitution is that jalapeno is a more widely available and affordable pepper option that adds a bit of heat and spice to the recipe.
Curried Shrimp & Squash 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 stir in 1 tablespoon curry powder. Simmer for 10 minutes. Season with salt and pepper and keep warm. In a skillet heat the remaining oil over high heat. 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. 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 wed
Coconut Lime Rice - This fragrant side dish is a perfect accompaniment to the Squash & Shrimp with Coconut Milk & Chiles. The subtle sweetness of the coconut milk in the main dish is complemented by the tartness of the lime in the rice. The combination of flavors is sure to satisfy!
Grilled Asparagus with Chili-Lime Butter: This simple yet flavorful side dish is the perfect complement to the Squash & Shrimp with Coconut Milk & Chiles. The spicy chili-lime butter adds a hint of heat to the asparagus, while the lime juice brightens the flavors of the dish. The combination of flavors creates a delicious and balanced meal.
FAQ
Q: How do I season the shrimp?
A: Season the shrimp with salt and pepper before cooking in the skillet.
Q: How long should I cook the shrimp?
A: Cook the shrimp until they are pink and opaque, about 2-3 minutes per side.
2 Reviews
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Fun facts:
The use of coconut milk in this dish is an homage to the traditional cuisine of India, which often uses coconut milk in curries and other dishes.
The addition of cane syrup is a nod to the Creole and Cajun cuisine of Louisiana, which often uses cane syrup as a sweetener in many dishes.