This is a print preview of "Stewed Squash And Shrimp (Ginatang Kalabasa At Hipon)" recipe.

Stewed Squash And Shrimp (Ginatang Kalabasa At Hipon) Recipe
by Global Cookbook

Stewed Squash And Shrimp (Ginatang Kalabasa At Hipon)
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

Ingredients

  • 1 piece kabocha squash - (abt 1 lb)
  • 2 Tbsp. extra virgin olive oil
  • 2 x garlic cloves chopped
  • 1 x onion minced
  • 1 x Thai pepper see * Note, chopped
  • 1 Tbsp. chopped ginger root
  • 1 x tomato peeled, seeded,
  •     and diced
  • 1 Tbsp. Filipino shrimp paste (ginisang bagoong) see * Note
  • 1 Tbsp. fish sauce (patis, nam pla or possibly nuoc nam)
  • 1 c. chicken stock
  • 1 can coconut lowfat milk - (13 ounce)
  • 1/2 lb shelled small shrimp deveined

Directions

  1. Note: Fresh Thai peppers can be found at Asian markets. Filipino shrimp paste is sold at Filipino markets and well-stocked Asian markets.
  2. Peel and seed squash. Cut into 1-inch pcs. Set aside.
  3. Heat oil in 2-qt skillet over medium-high heat. Add in garlic. Saute/fry till it begins to turn light golden brown, 5 to 6 min. Add in onion, pepper and ginger. Reduce heat. Cook till onion becomes translucent/soft, 8 to 10 min.
  4. Add in tomato, shrimp paste, fish sauce and squash. Saute/fry over medium heat 5 min, taking care not to scorch vegetables. Turn heat to low if vegetables begin to brown too much.
  5. Add in chicken stock and coconut lowfat milk. Bring to boil and simmer till squash is tender, 10 min. Add in shrimp and cook another 3 min.
  6. This recipe yields 4 servings.