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Fish and Shellfish, Mains

Stewed Squash and Shrimp (Ginatang Kalabasa at Hipon)

Monique Moore celebrated her 40th birthday with a dinner personally cooked by Andre Guerrero, chef of the hot new restaurant Linq. How did Moore lure Guerrero away from his high-profile job? Simple. He's her brother. Guerrero cooked most of the ... Read more

Total time: 50 minutes | Serves 4
  • 1 (1-pound) piece kabocha squash
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 1 Thai pepper, minced
  • 1 tablespoon minced ginger root
  • 1 tomato, peeled, seeded and diced
  • 1 tablespoon Filipino shrimp paste (ginisang bagoong)
  • 1 tablespoon fish sauce (patis, nam pla or nuoc nam)
  • 1 cup chicken stock
  • 1 (13-ounce) can coconut milk
  • 1/2 pound small shrimp, shelled and deveined

Step 1Peel and seed squash. Cut into 1-inch pieces. Set aside.

Step 2Heat oil in 2-quart skillet over medium-high heat. Add garlic. Saute until it begins to turn light golden, 5 to 6 minutes. Add onion, pepper and ginger. Reduce heat. Cook until onion becomes translucent, 8 to 10 minutes. Add tomato, shrimp paste, fish sauce and squash. Saute over medium heat 5 minutes, taking care not to scorch vegetables. Turn heat to low if vegetables begin to brown too much. Add chicken stock and coconut milk. Bring to boil and simmer until squash is tender, 10 minutes. Add shrimp and cook another 3 minutes.

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