FRIJE

<< recipes

Shrimp, Coconut, and Butternut Squash Stew

Fish Public
Course: Main course
Preparation time: 25 minutes
Cooking time: 35 minutes
Energy: 421 kcal / serving

Instructions

  • 1.   Peel all the vegetables and cut them into pieces. Peel the onion and ginger, finely chop them.
  • 2.   In a Dutch oven, sauté the onion and ginger in olive oil. Add the coconut milk, water, and broth, season with salt and pepper, and let it heat for 5 minutes.
  • 3.   Add the carrots, turnips, potatoes and cook for 15 minutes on low heat. Add the butternut squash and continue cooking for 15 minutes. Finally, add the shrimp and let it simmer for 2-3 minutes.
  • 4.   Finely grate the zest of the lime and squeeze the lime. Add the zest and juice to the Dutch oven, mix well, adjust the seasoning, and serve sprinkled with Thai basil.

Notes & Suggestions

  • 3cm of ginger

Ingredients for servings

  • 4 carrots
  • 2 turnips
  • 500 g of buttercup squash
  • 2 potatoes
  • 20 raw peeled shrimp
  • 40 cl of coconut milk
  • 1 chicken bouillon cube
  • 1 onion
  • 1 fresh ginger
  • 1 lime
  • 1 tablespoon of olive oil
  • 20 leaf of Thai basil
  • 30 cl of water
  • salt (according to taste)
  • pepper (according to taste)

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    421 kcal
    21 %
  • Fat
    22,92 g
    33 %
  • of which saturated
    17,49 g
    87 %
  • Carbohydrates
    36,16 g
    14 %
  • of which sugar
    13,39 g
    15 %
  • Protein
    6,79 g
    14 %
  • Fibers
    8,87 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference