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Before you jump to Squash and Coconut Milk Shrimps recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Save Money In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. Those days are over, and it looks like we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we cannot change things for the better without everyone’s active contribution. These changes need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to start saving energy by going more green.
Maybe the food just isn’t quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. Perhaps the realization that an oven utilizes 75% more energy will encourage you to use the microwave more. In comparison with your stove, you can make boiled water or steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You will be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned way, but you would be wrong. Particularly if you ensure that the dishwasher is full prior to starting a cycle. By cool drying or even air drying the dishes besides heat drying them, you can add to the amount of money you save.
As you can see, there are many little things that you can do to save energy, and save money, in the kitchen alone. It is reasonably uncomplicated to live green, all things considered. A lot of it really is simply utilizing common sense.
We hope you got insight from reading it, now let’s go back to squash and coconut milk shrimps recipe. You can cook squash and coconut milk shrimps using 9 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Squash and Coconut Milk Shrimps:
- Get 1/2 kilo shrimps (whole)
- You need 1 cups coconut milk
- Take 1/2 cup chopped squash
- Get 4 cloves diced garlic
- You need 1 thumb of julienned ginger
- Take to taste Salt and Pepper
- You need Neutral cooking oil
- Get Garlic Salt (optional)
- Prepare Turmeric powder (optional)
Instructions to make Squash and Coconut Milk Shrimps:
- Put a pan on medium heat and add neutral cooking oil. When the oil is hot but not too hot, add the garlic and the ginger and stir for a minute or so. Add the shrimps and lightly saute.
- Once the shrimps start to turn pink in colour, add the coconut milk and squash and bring the pan to low heat. Cover the pan and allow it to reach a slow simmer.
- Once simmering, test the squash’s doneness. When the squash is soft enough to mash, take a fork and mash the pieces in the pan as the dish continues to simmer. After mashing, give it a good mix. Add salt and pepper to taste (you can use garlic salt instead of regular salt for this).
- If you want a bit more colour, add a pinch of turmeric, and serve! Enjoy! ☺️
If you can get it, Alpro coconut milk alternative has less saturated fat and fewer calories than regular coconut milk as it's made with a rice milk base. This vegan dinner recipe is full of oven-roasted and baked squash and makes a wonderful main dish, appetizer, or side dish recipe. Squash and eggplants are first sauteed and then cooked in coconut milk. Really easy and quick way to cook something healthy. I, personally, like eggplants and in the Philippines, the simplest way to prepare eggplants would be just to fry or boil them and eat them with 'bagoong' (shrimp paste) and.
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