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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Recipe by Tory Miller of L'Etoile in Madison, WI. November 2011 Bon Appetit. Ingredients:
2 tablespoons olive oil |
1 cup onion, sliced |
1 tablespoon ginger, minced |
1 tablespoon garlic, minced |
1 plum tomato, chopped |
1 (15 ounce) can pumpkin puree |
2 cups vegetable broth |
1 cup unsweetened coconut milk |
1 1/2 teaspoons curry powder |
1/8 teaspoon cayenne pepper |
1 cup butternut squash, roasted and diced |
1 lb shrimp, peeled and deveined |
1 1/2 teaspoons fresh lime juice |
steamed rice |
cilantro |
lime zest |
fried shallots |
Directions:
1. Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.
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