Ingredients
- 3 tablespoons oil (coconut oil or vegetable oil)
- 2 garlic cloves, minced
- 1 piece (2-inch) gingerroot (peeled and minced)
- 1 cup coconut milk
- 1 cup chicken stock (or shrimp stock)
- 1 tablespoon cane syrup (optional)
- Kosher salt
- Pepper
- 1 pound shrimp (8 jumbo shrimp, leave the head and shell on)
- 2 1/2 pounds squash (summer squash, or zucchini or use both, trimmed and julienned)
- 1 red chile, stemmed and sliced
- Basil leaves, garnish
- Cilantro leaves, garnish
- Lime wedges, garnish
How to Make
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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.
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Step 2: In a skillet heat the remaining oil over high heat.
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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.
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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.
We hope you enjoy this recipe!
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