Sautéed Shrimp with Calabaza and Spicy Ginger Relish

Sautéed Shrimp with Calabaza and Spicy Ginger Relish

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • SPICY GINGER RELISH

  • cup finely chopped red bell pepper

  • 2

    tablespoons mango nectar

  • 1

    tablespoon minced crystallized ginger

  • 1

    tablespoon finely chopped green onions

  • 1

    teaspoon lemon juice

  • teaspoon minced seeded habanero pepper

  • OR

  • teaspoon crushed red pepper

  • REMAINING INGREDIENTS

  • 2

    teaspoons olive oil divided

  • ½

    cup minced fresh mint

  • ¼

    cup minced fresh thyme

  • 1

    tablespoon orange concentrate thawed

  • 2

    teaspoons coriander seeds crushed

  • ½

    teaspoon salt

  • ¼

    teaspoon black pepper

  • 6

    cloves garlic minced

  • pounds large shrimp peeled and deveined

  • 1

    calbaza or butternut squash (1¼-pounds) cut in half

  • ½

    cup fat-free, less-sodium chicken broth

  • 2

    tablespoons brown sugar

  • ¼

    teaspoon salt

  • teaspoon ground allspice

Directions

Prepare spicy ginger relish: Combine first 6 ingredients in a small bowl; let stand at room temperature 1 hour. Combine 1 teaspoon oil, mint, and next 6 ingredients (mint through garlic) in a food processor, and process until smooth. Combine the mint mixture and shrimp in a large zip-top plastic bag; seal bag and marinate in refrigerator 40 minutes, turning bag occasionally. Preheat oven to 400º. Place squash, cut sides down, on a baking sheet. Bake at 400º for 40 minutes or until very tender. Peel squash; discard seeds and membrane. Mash pulp. Combine mashed squash, broth, sugar, 1/4 teaspoon salt, and allspice in a food processor; process until smooth. Keep warm. Remove shrimp mixture from bag. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp mixture; sauté 3 minutes on each side until done. Serve over squash purée; top with spicy ginger relish. Serving Size: 4 ounces shrimp, 1/2 cup squash purée, and 1 tablespoon relish


Nutrition

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