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Recipe: Pumpkin Shrimp Curry

Serves 4

2 tablespoons olive oil

1 cup sliced onion

1 tablespoon minced ginger

1 tablespoon minced garlic

1 plum tomato, chopped

1 can (15 ounces) pumpkin purée

2 cups vegetable broth

1 cup unsweetened coconut milk

1½ teaspoons curry powder

1/8 teaspoon cayenne pepper or to taste

1 cup butternut squash, roasted and diced

1 pound shrimp, peeled and deveined

1½ teaspoons fresh lime juice

In a large saucepan, heat the oil over medium heat. Add the onion and ginger; sauté until soft, about 8 minutes. Add the garlic; cook for 1 minute. Stir in the plum tomato and pumpkin purée; cook, stirring frequently, until the pumpkin is golden brown, about 10 minutes. Add the vegetable broth, coconut milk, curry powder and cayenne pepper; simmer for 20 minutes. Add the butternut squash, shrimp and lime juice. Simmer until shrimp are cooked and squash is warm. If desired, serve over steamed rice and top with cilantro, lime zest and fried shallots.

From www.bonappetit.com


Squashing tradition: Pumpkin can do more than make pie and jack-o’-lanterns

Wednesday, October 31, 2012

It’s no secret that pumpkin is the ingredient du jour. You will find it everywhere. At popular coffee chains, pumpkin is in everything from lattés to muffins to breads. In the fall, grocery stores devote more shelf space to canned pumpkin — and often it’s on sale. Don’t confuse it with pumpkin pie filling, which also comes in a can. …

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