4 mini squash
3 tablespoons of olive oil
1 medium-sized onion, finely chopped
1/2 cup of coconut milk
500g of small shrimp, cleaned
Salt and black pepper to taste
2 tablespoons of lemon juice
2 tablespoons of chopped parsley
1 tablespoon of ground cumin
Celery leaves for garnish
4 mini squash
3 tablespoons of olive oil
1 medium-sized onion, finely chopped
1/2 cup of coconut milk
500g of small shrimp, cleaned
Salt and black pepper to taste
2 tablespoons of lemon juice
2 tablespoons of chopped parsley
1 tablespoon of ground cumin
Celery leaves for garnish
Wash the mini squash, place them in a pot, and cover with cold water
Bring to a boil
Simmer for 15 minutes or until they're tender (test by poking with a fork)
Remove from heat, drain, and place in cold water
Drain again
With a knife, make an incision on the top of each squash, removing the lid
With a spoon, remove the seeds and some of the pulp, leaving 1 cm of border. Reserve
In a large frying pan, heat the olive oil over medium heat
Add the onion and cook for two minutes or until it's soft
Add the removed pulp and coconut milk
Cook, stirring occasionally, for two minutes
Season the shrimp with salt, pepper, and lemon juice, and add to the mixture in the frying pan
Cook for four minutes or until the shrimp is cooked through
Check the seasoning and mix in the parsley and cumin
Remove from heat and fill each squash with the filling
If desired, warm before serving by placing them in a baking dish and heating them in a moderate oven (180°C) for about 15 minutes
Serve individually, garnished with celery leaves.
