Sautéed Shrimp with Calabaza and Spicy Ginger Relish

By Lv2Cook

Ingredients

• SPICY GINGER RELISH
• 1/3 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
• 1/8 teaspoon minced seeded habanero pepper
• OR
• 1/8 teaspoon crushed red pepper
• REMAINING INGREDIENTS
• 2 teaspoons olive oil divided
• 1/2 cup minced fresh mint
• 1/4 cup minced fresh thyme
• 1 tablespoon orange concentrate thawed
• 2 teaspoons coriander seeds crushed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cloves garlic minced
• 1 1/4 pounds large shrimp peeled and deveined
• 1 calbaza or butternut squash (1 1/4-pounds) cut in half
• 1/2 cup fat-free, less-sodium chicken broth
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 1/8 teaspoon ground allspice

Details

Servings 1

Preparation

Step 1

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