Pumpkin Shrimp Curry
Oct. 31st, 2011 12:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
indiana_jPumpkin Shrimp Curry
4 Servings
* 2 tablespoons olive oil
* 1 cup sliced onion
* 1 tablespoon minced ginger
* 1 tablespoon minced garlic
* 1 plum tomato, chopped
* 1 15-ounce can pumpkin purée
* 2 cups vegetable broth
* 1 cup unsweetened coconut milk
* 1 1/2 teaspoons curry powder
* 1/8 teaspoon cayenne pepper
* 1 cup butternut squash, roasted and diced
* 1 pound shrimp, peeled and deveined
* 1 1/2 teaspoons fresh lime juice
* Steamed rice
* Cilantro
* Lime zest
* Fried shallots
Preparation
Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.
*
This turned out really well. I don't know what I was expecting as, generally, my only interaction with pumpkin anything tends to be in pies or 'pumpkin pie' flavoring. It was a really earthy curry and the pumpkin mix made it really silky and smooth - it was, also, a gorgeous color, too. I can see doing this with chicken, perhaps, or going vegetarian and doing potatoes instead of the shrimp (not that the shrimp was bad! Far from it!).
*wry* There was a moment of panic when my mom had to look at the receipt to time the rice and realized that the squash needed to be roasted. This was, of course, half-way through the process and I didn't have that time. So I just put it in some oil and fried it slightly - it came out with a nice taste and, thankfully, soft!
I might need to stock up on cans of pumpkin. ;)
4 Servings
* 2 tablespoons olive oil
* 1 cup sliced onion
* 1 tablespoon minced ginger
* 1 tablespoon minced garlic
* 1 plum tomato, chopped
* 1 15-ounce can pumpkin purée
* 2 cups vegetable broth
* 1 cup unsweetened coconut milk
* 1 1/2 teaspoons curry powder
* 1/8 teaspoon cayenne pepper
* 1 cup butternut squash, roasted and diced
* 1 pound shrimp, peeled and deveined
* 1 1/2 teaspoons fresh lime juice
* Steamed rice
* Cilantro
* Lime zest
* Fried shallots
Preparation
Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.
*
This turned out really well. I don't know what I was expecting as, generally, my only interaction with pumpkin anything tends to be in pies or 'pumpkin pie' flavoring. It was a really earthy curry and the pumpkin mix made it really silky and smooth - it was, also, a gorgeous color, too. I can see doing this with chicken, perhaps, or going vegetarian and doing potatoes instead of the shrimp (not that the shrimp was bad! Far from it!).
*wry* There was a moment of panic when my mom had to look at the receipt to time the rice and realized that the squash needed to be roasted. This was, of course, half-way through the process and I didn't have that time. So I just put it in some oil and fried it slightly - it came out with a nice taste and, thankfully, soft!
I might need to stock up on cans of pumpkin. ;)