Creamy coconut milk is tinged a shade of yellow in this easy Filipino recipe for squash and shrimp simmered in coconut milk. This is my “macaroni and cheese,” with rice and tender kabocha squash assuming the roles of pasta and cheddar.
As with most comfort foods, ginataang kalabasa has countless variations. Other ginataan recipes call for fermented shrimp paste (bagoong) and fish sauce (patis), but for squash and shrimp, my preference lies with milder seasonings.
Ginataang Kalabasa at Hipon
Kabocha Squash and Shrimp Simmered in Coconut Milk
makes 3 to 4 servings
The butt end of kabocha squash.
3 tablespoons vegetable oil
3 garlic cloves, lightly smashed
1 small onion, diced
1 cup chicken broth or water
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1 small kabocha squash or any winter squash varietal, about 1 to 1 1/2 pounds
1/2 pound shrimp, shelled and deveined
2 1/2 cups coconut milk (12 to 14 ounce can)
- Peel and seed the squash. Slice into 1 to 1 1/2-inch chunks.
- Heat the vegetable oil in a wide skillet over medium heat. Saute the garlic and onions until the onions are translucent, about 5 minutes.
- Add the chicken broth or water, salt, pepper, and squash pieces. Bring to a boil and lower the heat to maintain a gentle simmer. Cook for about 15 minutes, or until the squash is fork-tender but still firm.
- Add the shrimp and cook for about 2 minutes.
- Add the coconut milk and bring to a boil. Lower the heat to maintain a gentle simmer and cook for about 3 to 4 minutes while stirring. Taste and adjust the seasoning if necessary.
Ginataang kalabasa at hipon (squash and shrimp simmered in coconut milk)
Serve immediately with rice.