Jheega Shrimp And Squash In Cream Mustard Sauce

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This celebratory dish has an abundance of shrimp and aromatic flavors; use your largest skillet to hold it all.

Ingredients

• 2 1/2 tablespoons vegetable oil, divided
• 1 1/2 tablespoons dry mustard
• 1 1/2 tablespoons ground cumin
• 1 1/2 tablespoons minced fresh garlic
• 3/4 teaspoon ground red pepper
• 3 pounds large shrimp, peeled and deveined
• 3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
• 1/4 cup julienne-cut peeled fresh ginger
• 1/4 teaspoon ground cloves
• 1/2 cup water, divided
• 3/4 cup chopped green onions
• 3 tablespoons Dijon mustard
• 1 teaspoon kosher salt
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh cilantro

Directions

1. Combine 1 tablespoon oil, dry mustard, cumin, garlic, and red pepper in a large bowl.
2. Add shrimp; toss gently to coat.
3. Let stand 15 minutes.
4. Combine squash, ginger, cloves, and 1/4 cup water in a large nonstick skillet over medium-high heat; bring to a boil.
5. Cover, reduce heat, and simmer 3 minutes or until squash is crisp-tender.
6. Remove squash mixture from pan.
7. Add 1 1/2 tablespoons oil to pan; increase heat to medium-high.
8. Add green onions to pan, and sauté 1 minute.
9. Add shrimp; sauté 3 minutes.
10. Stir in squash mixture, 1/4 cup water, Dijon mustard, and salt; bring to a boil.
11. Cover and cook 2 minutes.
12. Stir in juice, and sprinkle with cilantro.

Yield: 8 servings (serving size: 6 ounces shrimp and about 1/3 cup squash mixture)