Instructions
Heat a skillet with vegetable oil on medium heat. Add the onions and garlic and saute until onions soften. Be careful not to burn the garlic.
Add the coconut milk and calabaza squash. Cook until the squash is fork tender. Turn the heat down to medium-low heat.
Add the shrimp and cook until it turns pink. Then, add the green beans, salt and pepper. Simmer for a couple minutes to cook the green beans, but keeping them crunchy.
Taste for seasoning and serve with white Jasmine rice.
Shrimp & Calabaza Squash in Coconut Milk
Ingredients
2 tablespoons vegetable oil
1 onion, diced
2 garlic cloves, minced
1 can coconut milk
2 cups large cubed calabaza squash
1 pound tail-on medium shrimp
1/2 pound green beans
1 teaspoon kosher salt
Fresh cracked pepper
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