Shrimp and Squash with Coconut Milk

Anything with coconut is almost always a win for me. This coconut dish is pretty straight forward to cook and it's a little taste of home. Usually, I enjoy this dish with a variety of seafood, especially crabs. This time, I can only do the best I can with what I have around by keeping it simple. The ocean may be far away and the tropical weather is unknown here where I live right now, but I can still find a way to make something that's reminiscing of home.

2T Vegetable Oil

1/2C Onions, small diced

1T Garlic, minced

4C Butternut Squash, large diced

1/2C Water

2C Green Beans, halved

1# Shrimp, cleaned and peeled

2T Fish Sauce

13.5oz Coconut Milk

Salt

Pepper

Sweat the onion and garlic. Add the squash and season with salt and pepper. Saute for a few minutes, then add water and cover with a lid. Cook until the squash is done. Add the green beans and shrimp, then season with fish sauce. Pour the coconut milk and let it simmer until green beans and shrimp are done. Adjust seasoning with salt and pepper or fish sauce.