Jheega Shrimp and Squash in Creamy Mustard Sauce

Cooking Light
This celebratory dish has an abundance of shrimp and aromatic flavors; use your largest skillet to hold it all.
8 servings (serving size: 6 ounces shrimp and about 1/3 cup squash mixture)


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2 1/2 tablespoons vegetable oil, divided
1 1/2 tablespoons dry mustard
1 1/2 tablespoons ground cumin
1 1/2 tablespoons minced garlic
3/4 teaspoon ground red pepper
3 pounds large shrimp, peeled and deveined
3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1/4 cup julienne-cut peeled fresh ginger
1/4 teaspoon ground cloves
1/2 cup water, divided
3/4 cup chopped green onions
3 tablespoons Dijon mustard
1 teaspoon kosher salt
1 tablespoon fresh lemon juice
1/4 cup chopped fresh cilantro


Combine 1 tablespoon oil, dry mustard, cumin, garlic, and red pepper in a large bowl. Add shrimp; toss gently to coat. Let stand 15 minutes.

Combine squash, ginger, cloves, and 1/4 cup water in a large nonstick skillet over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 3 minutes or until squash is crisp-tender. Remove squash mixture from pan.

Add 1 1/2 tablespoons oil to pan; increase heat to medium-high. Add green onions to pan, and sauté 1 minute. Add shrimp; sauté 3 minutes. Stir in squash mixture, 1/4 cup water, Dijon mustard, and salt; bring to a boil. Cover and cook 2 minutes. Stir in juice, and sprinkle with the cilantro. Serve immediately.

Created date

November 2003

Nutritional Information

Calories 272
Caloriesfromfat 29 %
Fat 8.7 g
Satfat 1.2 g
Monofat 1.6 g
Polyfat 3.8 g
Protein 36.6 g
Carbohydrate 11.2 g
Fiber 2.8 g
Cholesterol 259 mg
Iron 5.4 mg
Sodium 637 mg
Calcium 147 mg