Pumpkin Shrimp Curry

By cprzybyl

Recipes & Menus | recipes

Pumpkin Shrimp Curry
Pumpkin is for more than just pie. Chef Tory Miller likes it in ravioli, soup, and this curry dish.

4 Servings

Recipe by Tory Miller of L'Etoile in Madison, WI

Photograph by Diane Fields

November 2011

Ingredients

• 2 tablespoons olive oil
• 1 cup sliced onion
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 plum tomato, chopped
• 1 15-ounce can pumpkin purée
• 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 pound shrimp, peeled and deveined
• 1 1/2 teaspoons fresh lime juice
• Steamed rice
• Cilantro
• Lime zest
• Fried shallots

Preparation

Step 1

Preparation

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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