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Jheega Shrimp and Squash in Creamy Mustard Sauce

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.