Shrimp and Butternut Squash Braised in Coconut MilkCourse: DinnerCuisine: ThaiDifficulty: Easy
I saw this recipe in the Wall Street Journal and had to make it. We have had such bad weather, so much rain, cold temps and even snow!!! This is so good for a cold, wet night. My family gobbled it up. I served it on a bed of fluffy Jasmine rice and it did the trick. We have a wonderful fish market near us so I always buy a bag or two of fresh shrimp and toss it in the freezer. My family loves shell fish especially shrimp and I love to toss shrimp in a vegetable stir fry, curry or pasta. My kids also love shrimp and grits. My dad and family are all from South Carolina so I like to honor him with this dish. The best part of this dish is that it is so easy to make, just make sure you buy the pre-cut butternut squash.
1 Tablespoon grapeseed oil
1 medium yellow onion, chopped
1 Tablespoon grated fresh ginger from a 3 inch piece, skin removed
1 Tablespoon minced garlic
1/2 Serrano chile, seeded and minced
2 cups cubed butternut squash
3/4 cup water
1/2 teaspoon sugar
1 (14oz) can coconut milk (unsweetened)
2 teaspoon fish sauce
1 lb shrimp, shells removed and deveined
Jasmine or brown Basmati rice
1 bunch fresh cilantro, chopped
- In a large pan with high sides, heat the oil. Once hot, add the onion, ginger, garlic, and chile over medium heat. Saute and stirring often until onions turn translucent, about 8 minutes. Add the squash, water, pinch of salt, sugar, coconut milk, and fish sauce. Bring to a simmer over medium high heat and stir frequently. If needed you may need to cut the butternut squash cubes in half, using your spatula. All the squash to become tender about 15-20 minutes.
- Once the squash is quite tender, easily priced by a fork, add the shrimp and stir often so to cook evenly on both sides, about 5-8 minutes depending on the size of the shrimp.
- Cook until the shrimp just turn pink. Season with more salt and sprinkle with cilantro.
- Serve in warm bowls over a scoop of hot rice and garnish with more cilantro.