Subj : Butternut Squash Faves 05
To   : All
From : Dave Drum
Date : Sat Nov 23 2024 19:45:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kaddu w/Greens & Shrimp
 Categories: Squash, Seafood, Greens, Herbs, Chilies
      Yield: 4 servings
 
      1 lb Peeled, deveined shrimp
           Salt
    1/4 c  Ghee or neutral oil
      1 ts Cumin seeds
      1 tb Ginger paste or fresh grated
           - ginger
      1 tb Garlic paste or fresh grated
           - garlic
      1 md Red onion; fine chopped
    1/4 ts Turmeric powder
      1 ts Kashmiri or other mild red
           - chile powder
      3    Plum tomatoes; fine chopped
      2 lb (medium) butternut squash;
           - peeled, cut in 1/2" pieces
 13 1/2 oz Can coconut milk
      1 md Bunch lacinato kale; thick
           - stems discarded, rough
           - chopped
      1 ts Garam masala (opt)
           Lemon wedges and rice; to
           - serve
 
  Season shrimp with salt and set aside.
  
  Heat ghee in a large pot on high for 30 seconds. Add
  cumin seeds and cook for 30 seconds. Stir in ginger and
  garlic. Add onion and cook until soft and translucent,
  about 5 minutes, stirring occasionally. Stir in turmeric
  powder and red chile, then add tomatoes and 1 teaspoon
  salt and cook, stirring occasionally, until the tomatoes
  start to break down, 5 to 7 minutes.
  
  Stir in squash, reduce heat to medium, then cover and
  cook until squash is almost tender, about 12 minutes.
  
  Turn the heat up to high and stir in coconut milk and
  kale. Cook, uncovered, until the kale has wilted, about
       10    minutes.
  
  Lower heat to medium and stir in the seasoned shrimp.
  Cover and cook until the shrimp is no longer pink, about
  3 minutes. Season to taste with salt, top with garam
  masala and serve with lemon wedges and rice if you like.
  
  By: Zainab Shah
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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.... A first rate soup is better than a second rate painting.
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