Pandan Rum Coconut Shrimp Stew
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Cooking tools:
- Pepper mill
- Skillet
- Pot
- Stove
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Wooden spoon
- Serving bowl
Ingredients
- 2 tablespoons oil
- 1 clove garlic, minced
- 2 teaspoons of minced fresh ginger
- 1 Tablespoon of Pandan Rum by Divine Distillers
- 2 cups of large diced and peeled butternut or calabaza squash
- 1 pound of peeled and deveined shrimp
- 1 can coconut milk
- 2 teaspoons fish sauce (substitute 1 teaspoon kosher salt) to taste
- 1 teaspoon fresh cracked black pepper
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