Categorized | Fish, Vegetarian
What happens when you introduce shrimp to butternut squash?
Posted on 14 July 2009
Sounds like a bad combo? Not if you’ve ever tasted my mom’s recipe for pumpkin (butternut squash in this case) cooked until it’s melted and as you turn of the heat you add some cooked shrimp to the mix. As a kid pumpkin and/or squash was one of those things we (my brother and sisters) would never allow to enter our mouth (we had a sentry posted at the entry to REFUSE all pumpkin-like food ) but as an adult the few times we can get our mom to cook it for us, we’re ever so thankful.
Here’s my take on my mom’s recipe for butternut squash with shrimp. Feel free to use any type of cooking (not the carving type you get for Halloween) pumpkin if you wish.
You’ll need….
1 butternut squash (about 2lbs) – peeled and diced
1/2 small onion – chopped
2 cloves garlic – sliced thin or crushed
1/4 teaspoon salt
1 tablespoon olive oil
1/8 teaspoon black pepper
1/4 habanero pepper (optional)
1/4 teaspoon brown sugar
For the shrimp….
10 medium shrimp – peeled and deveined
1/4 small onion – chopped
1 clove garlic – crushed
1/4 teaspoon ketchup
1 tablespoon cilantro – chopped
dash of black pepper
dash of worchester sauce
1/2 teaspoon vegetable oil
NOTE: Though adding the shrimp gives it another layer of flavour, vegetarians can abstain from this step.
Start by cutting open the squash and as you would cut a watermelon into slices, do the same (you will need a heavy kitchen kinfe) . It can be a bit tough, but with a sharp potato peeler or as in my case a paring knife peel the skin away. Then using a spoon, scrape out all the seeds and surrounding tissue. Wash and slice into 1/2 inch cubes so it will cook fast.
Then dice the onion, garlic and pepper. After which you can now place a saucepan on med-high heat and pour in the olive oil. As the oil heats and comes close to smoking, add the onion and garlic. Allow to cook for about 2-3 minutes, then add the cubed squash.
With the heat between medium and low, add the sliced pepper (optional) black pepper and salt, then cover and let simmer for about 20 minutes. While this simmers lets get the shrimp seasoned and cooked.
Place the cleaned shrimp in a bowl and season with the ingredients mentioned above for this step (minus the oil). In another sauce pan heat the oil and add the seasoned shrimp. Keep the heat on high and only cook for about 3-5 minutes. When the shrimp turns changes colour, it’s a good indication that it’s cooked. Overcooking with cause the shrimp to go tough and change the flavour and texture of it. Don’t cover the sauce pan or it will spring a lot of water and stir as it cooks. Remove from over the burner when you’re done or the remaining heat will continue to cook the shrimp.
Back to the squash. After the 20 minutes the cubes should be tender and melting away, this is when you can add the brown sugar. Using the back or your cooking spoon, press down on the cubes of squash to make into a chunky paste. If it’s a bit runny at this point, allow any liquid to burn off. When the paste like consistency is thick and free from any liquid turn off the heat and add the shrimp we just cooked. Stir it in well to add the shrimp flavor to the entire dish.
Maybe you have a different way of preparing this dish or one that similar? Leave me your comments below. BTW, don’t forget to taste for salt.
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24 Responses to “What happens when you introduce shrimp to butternut squash?”
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I will try this!
I cook pumpkin and shrimp this way. I don’t like butternut squash.
.-= Cynthia´s last blog ..Storing at Room Temperature. Cheese Scones re-done & A reminder =-.
Cynthia, the recipe originated from pumpkin, but since getting good cooking pumpkin here in Canada is a chore, it evolved into using squash. Funny enough, growing up on the islands I loved pumpkin and hated squash.. not it’s reversed.
.-= Chris De La Rosa´s last blog ..How to make green Mango Chutney. =-.
will try looks tasty …i’m sure my grammy will like this as she always calls me on Sunday asking “Ninny (her nickname for me) what u cooking today”.
Say hello to Ninny for me and be sure to get a recipe off her to share with us.
cheers
Getting pumpkin to cook is next to impossible in Canada, but its really easy in London. Cilantro on the other hand is next to impossible now….I am cooking this for a party this weekend. I let you know how I get on
Hope it turned out well for you and your guests.
I forgot to ask how many servings would you say this the above recipe is good for? I am cooking for 12!
i try this and love it
hi chris nothing could beat the taste of pumpkin and shrimp with some nice hot sada roti, and don’t forget either lime pepper sauce or some kutchela at the side , a dish to die for , stay tuned bye for now……
Taramatteelalla, lime pepper sauce with mine please. I have a small bottle my mom made for me that I save for such occasions. It’s amazing on soups as well.
happy cooking
chris…
Chris….. your dishes are so simple to follow with the illustrations….I could almost smell and taste the stuff as I scroll down! …lol! keep up the good work. I would really love to get the recipe for Keish (not sure of the spelling). Thanks
Debbie, thanks for you kind comments. I don't have a quiche ( I hope this is what you mean), but you can try here:http://allrecipes.com/recipes/breakfast-and-brunc… There are some good ones here.
will try it Chris
don't forget to drop by again and let us know how it turns out for you
I love this recipe, will try it as I love both shrimp and squash. Will let you know how it turns out.
thanks.. please do
I enjoyed this recipe…and did mine a bit differently and served it in the butternut squash …boat stylee!
Was delicious! Thanks for sharing your recipe.
thx for stopping by and leaving your comment. always appreciated.
I sprayed cubed squash with olive oil, sprinkled with sage and baked it 15 min before starting. after adding cooked tender squash cubes, I didn't cook much more so as to not allow squash to become muchy. We really liked the new combination of tastes.
Tonight is second time making this dish and it's cold outside. It will be great! Thank you for the recipe.
I make this recipe as a soup with chopped ginger, cumin and a hint of yellow curry. A base of yellow split peas cooked to mush to start it off. No ketchup or worchester sauce in the shrimp seasoning. It's pretty good eating.
Excellent fare. Dosti roti or paratha for me with this.
Keep them recipes coming
Jake
Love pumpkin and dry shrimp but its hard to find pumpkin and dry shrimp where i am living too. So I'm gonna try this one.. yum i can already taste it!!