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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 141.6
  • Total Fat: 2.0 g
  • Cholesterol: 115.0 mg
  • Sodium: 301.7 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 17.3 g

View full nutritional breakdown of Shrimp and squash vindaloo calories by ingredient
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Shrimp and squash vindaloo

Submitted by: FLYING_V

Introduction

Pretty much any winter squashs or calabaza squash works just as well as acorn Pretty much any winter squashs or calabaza squash works just as well as acorn
Number of Servings: 6

Ingredients

    2 tablespoons white wine vinegar
    2 tablespoons curry powder
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground cumin
    1/2 teaspoon ground ginger
    1/4 teaspoon salt
    1/4 teaspoon cayenne pepper, optional
    1 medium acorn squash
    1 spray nonstick cooking spray
    3 medium shallots, peeled and minced
    2 garlic cloves, minced
    2 cups fat-free, no-sodium vegetable broth
    1 pound medium shrimp (35 shrimp/pound), peeled and deveined

Directions

1. In a small bowl, stir the vinegar, curry powder, cinnamon, cumin, ginger, salt, and cayenne, if using, until the mixture forms a paste. Set aside.
2. Cut the squash in half along its "equator"; scoop out the seeds with a small spoon, preferably a grapefruit spoon. Set the squash cut side down on a cutting board; use a vegetable peeler to peel off the skin, shaving along the natural arc of the flesh. Cut the flesh into 1-inch cubes, repeat with the second squash half, and set aside.
3. Spray a large saucepan with nonstick spray and set over medium heat. Add the shallots and garlic; cook, stirring often, until translucent, about 3 minutes. Do not let the garlic brown. Add the prepared curry paste; cook, stirring constantly, for 15 seconds.
4. Add the squash; cook, stirring all the while, until coated in the spices, about 20 seconds.
5. Pour in the broth; bring to a simmer. Cover, reduce the heat to low, and simmer slowly until the squash is tender, about 40 minutes, stirring occasionally.
6. Add the shrimp. Cover again and cook until the shrimp are pink and firm, about 3 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user FLYING_V.





TAGS:  Fish |

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Wow!! I didn't expect this to be as super tasty as it turned out. I served it with some short grain brown rice for an extra punch of protein. Thanks! - 9/17/09

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  • Incredible!
    1 of 1 people found this review helpful
    This is really good and has a nice spice to it! Thanks for adding. - 11/17/08

    Was this review helpful?   yes  No