Jheega Shrimp and Squash in Creamy Mustard Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 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. Add shrimp; toss gently to coat. Let stand 15 minutes.
2. Combine squash, ginger, cloves, and 1/4 cup water in a large nonstick skillet over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 3 minutes or until squash is crisp-tender. Remove squash mixture from pan.
3. Add 1 1/2 tablespoons oil to pan; increase heat to medium-high. Add green onions to pan, and sauté 1 minute. Add shrimp; sauté 3 minutes. Stir in squash mixture, 1/4 cup water, Dijon mustard, and salt; bring to a boil. Cover and cook 2 minutes. Stir in juice, and sprinkle with the cilantro. Serve immediately.
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