I realize this is not a very spring sounding meal. I wanted to do something with shrimp, and this caught my eye taste buds, so I went for it. I made a few adjustments along the way, as noted below.
This part always makes me cry
I would recommend using a stock pot of some sort, at this point things were getting pretty full in my sauce pan.
confession: I didn’t fry my scallions, just sprinkled them over the top.
Verdict: Not bad- I actually liked it better the next few days as leftovers for lunch.
Level: Medium, remembering when to add which ingredients threw me for a loop a bit.
Make Again: Possibly. Maybe without pumpkin next time – it was good flavor, but overpowered the sweet coconut taste that I like in curry. I might try it with potatoes instead of the squash.
2 tablespoons olive oil
1 cup sliced onion
1 tablespoon minced ginger
1 tablespoon minced garlic
[1 jalapeño, seeded and grated – I wanted a little more heat in the flavor]
1 chopped plum tomato
1 15-ounce can pumpkin purée
2 cups vegetable broth [I followed the reviews and only used 1 cup]
1 cup unsweetened coconut milk
1 1/2 teaspoons curry powder [I added more for flavor]
1/8 teaspoon cayenne pepper [ I added more for spice!]
1 cup roasted butternut squash, roasted and diced
1 pound shrimp, peeled and deveined
1 1/2 teaspoons fresh lime juice
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.