Classic Caribbean Butternut Squash With Shrimp
A hearty Caribbean stew featuring tender butternut squash and juicy shrimp, seasoned with green seasoning, garlic, and a hint of anchar masala. Perfect with roti, rice, or as a side dish.
Instructions
- Peel, devein, and wash the shrimp with lemon juice and cool water. Cut larger shrimp in half if necessary. Sourcing small raw shrimp in Ontario can be a bit challenging, though it's easy to get cooked small shrimp in the frozen section of the grocery store.
- Season the shrimp with 1 tbsp olive oil, 1/3 of the salt, 1/3 of the black pepper, Caribbean green seasoning, and anchar masala. Set aside to marinate.
- Heat the remaining olive oil in a deep pot over low heat. Add garlic and cook for 2–3 minutes until fragrant.
- Add the sliced butternut squash, raise the heat to medium, and stir to coat with the garlic oil.
- After 1 minute, add the remaining salt and black pepper, onion, pimento pepper, habanero peppers (if using), and brown sugar. Stir well.
- Cover the pot and bring to a boil. If needed, add 1/4 cup water, but the squash will usually release enough liquid. Reduce to medium-low and cook for 25 minutes with the lid on.
- Meanwhile, in a non-stick pan over medium heat, cook the marinated shrimp for 90 seconds, stirring so they cook evenly. Remove from heat.
- Uncover the squash, use the back of a spoon to crush larger pieces, and allow excess liquid to cook off.
- Once dry (liquid from the squash is gone), add the shrimp to the pot, stir to combine, and adjust seasoning with salt if needed. Remove from heat.
- Serve warm with roti, rice, or your favorite sides.
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