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Recipe: Curried Shrimp and Squash

Passanante's

Recipe: Curried Shrimp and Squash

This simple recipe for Curried Shrimp and Squash is a cinch to put together and as we approach fall it’s the perfect meal for a crisp evening. After all, no flavor says fall quite like squash.

Ingredients:

  • 1 Large acorn squash
  • 3 tsp. Canola oil, divided
  • 3 Garlic cloves, minced
  • 2 tbsp. Thai red curry paste
  • 1 can Light coconut milk
  • 1½ tsp. Fish sauce
  • 1 to 1½ lb. Peeled raw shrimp
  • 2 tbsp. Lime juice
  • 1 tsp. Lime zest
  • Basmati rice

Method:

  1. Preheat oven to 400˚F
  2. Blanch squash in microwave by cooking on high for 4 minutes and cut into half inch slices.
  3. Remove seeds from slices and cut into bite sized pieces.
  4. Toss with 2 teaspoons of canola oil on a baking sheet and bake until tender, 15-20 minutes.
  5. Heat a large non-stick frying pan over medium-high heat.
  6. Add remaining 1 teaspoon of canola oil, then minced garlic and Thai red curry paste. Cook approximately 1 minute.
  7. Stir in coconut milk and fish sauce. Boil, then reduce heat to medium. Add shrimp and cook until shrimp turns pink, approximately 1 minute.
  8. Stir in squash, lime juice and lime zest. Serve over rice.

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