๐ ๐๐๐ญ๐ฎ๐ซ๐๐ ๐ ๐ฅ๐๐ฏ๐จ๐ซ๐ฌ
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
๐ธ 1 lb. of tiger shrimp shelled and deveined.
๐ธ 1 lb. yard-long beans, cut into 2-inch slices
๐ธ 1/4 lb. kabocha squash, cubed into 1/2 inch segments
๐ธ 1 tablespoon curry powder, optional
๐ธ 1 teaspoon turmeric powder
๐ธ 2 tablespoons of Oliveziaโs Garlic Olive Oil
๐ธ 1 teaspoon of Oliveziaโs Harissa Olive Oil
๐ธ 1/2-inch piece of ginger, crushed and sliced
๐ธ 1/2 cup coconut milk
๐ธ 3/4 cup water
๐ธ 1 teaspoon brown sugar
๐ธ 1/2 teaspoon salt, or to taste
๐ธ Garnish with shallots - optional
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ
Heat the Oliveziaโs Garlic Olive Oil and Oliveziaโs Harissa Olive Oil in a large pot over medium heat. Add the kabocha squash cubes, curry powder if you're using, ginger, and turmeric and stir fry the squash, letting the cubes of squash lightly brown. Add the beans and cook, until the beans are lightly browned. Salt shrimp and add to pot, stir-fry for 2 minutes. Pour the coconut milk, water, sugar, and let the liquid simmer for 20 minutes, until the beans and squash are tender but not mushy. Serve warm.
Adapted from: Veronica Foods
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