Wednesday, May 6, 2009

squash - beans - shrimp guinataan

still another variations of squash-beans love team. this time with shrimp and coconut cream.

2 cups frozen shrimp, thawed¹
3 cups squash, cut into cubes
2 cups string beans, sliced in to 2" long
2 cloves garlic, crushed
1 small onion, sliced
1/2 thumb-sized ginger, sliced
1 cup coconut cream
salt and pepper
2 tbsp. olive oil

season shrimp with salt and pepper. heat oil in a wok and saute shrimp until cooked, about 2 minutes. drain and set aside.

in the same wok saute onion, garlic and ginger until fragrant.

add squash and cook for 3-5 minutes. then add the coconut cream and let boil to release it's oil and until squash is cooked.

add the beans and shrimp. season with salt and pepper and taste according to your preference.

cook for another 1-2 minutes.

• • • • • • •

¹ you can use fresh shrimp or prawns.

² i used canned coconut cream but you can also use fresh coconut cream which is the first extraction.