Shrimp or Prawns really goes well with coconut milk and a bit spiced up. Most southeast Asian cuisine has something similar, notably Thai food. This is my personal favorite with butternut squash, chili and lemongrass. I prefer the shrimp with head and shell on, adds more depth and flavor. If you want it without the shell then pound the head add some water, strain and add the juice to your sauce.

Ingredients

• 1 lb large shrimp
• Garlic
• Onion
• Ginger (Julienned)
• Lemongrass
• Gata ( Coconut Milk divided into two cups)
• Kalabasa (I used butternut squash, sweet and creamy. Slice it by Cubes)
• Sili (I use siling haba, you can use the more fiery ones if you prefer)
• Fish sauce and salt and pepper to taste

Directions

• Suatee Garlic, then onions and ginger
• Add squash and sautee
• Add first cup of Gata
• Simmer and add lemongrass
• Once squash is halfway cooked, add shrimp
• Add salt and pepper to taste
• Once shrimp is almost cooked add the remainder of the Gata
• You can add Chili pepper leaves or use it for garnish