*RachieK10*

Re: *RachieK10*

• RachieK10

  November 2011

  uh yeahhhh I just had it again for lunch and I think it was even better. Here is the recipe, but I omitted the butternut squash b/c it ended up being WAY too much. So I would either do without entirely (it was still amazing) or half the pumpkin puree. Also I served w/o rice because I'm south beach diet-ing (back to phase 1!) and it was kinda a soup if you're into that sort of thing.

  • 2 tablespoons olive oil
  • 1 cup sliced onion
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 chopped plum tomato
  • 1 15-ounce can pumpkin pur?e
  • 2 cups vegetable broth
  • 1 cup unsweetened coconut milk
  • 1 1/2 teaspoons curry powder
  • 1/8 teaspoon cayenne pepper
  • 1 cup roasted 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

  print a shopping list for this recipe view wine pairings

  

  Preparation

  Heat olive oil in a large saucepan over medium heat. Add onion and ginger; saut? until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin pur?e; 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.

  
  
  Read More http://www.epicurious.com/recipes/food/views/Pumpkin-Shrimp-Curry-368281#ixzz1f7qsduDy

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• RachieK10

  November 2011

  uh yeahhhh I just had it again for lunch and I think it was even better. Here is the recipe, but I omitted the butternut squash b/c it ended up being WAY too much. So I would either do without entirely (it was still amazing) or half the pumpkin puree. Also I served w/o rice because I'm south beach diet-ing (back to phase 1!) and it was kinda a soup if you're into that sort of thing.

  • 2 tablespoons olive oil
  • 1 cup sliced onion
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 chopped plum tomato
  • 1 15-ounce can pumpkin pur?e
  • 2 cups vegetable broth
  • 1 cup unsweetened coconut milk
  • 1 1/2 teaspoons curry powder
  • 1/8 teaspoon cayenne pepper
  • 1 cup roasted 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

  print a shopping list for this recipe view wine pairings

  

  Preparation

  Heat olive oil in a large saucepan over medium heat. Add onion and ginger; saut? until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin pur?e; 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.

  
  
  Read More http://www.epicurious.com/recipes/food/views/Pumpkin-Shrimp-Curry-368281#ixzz1f7qsduDy

  Report0 Reply