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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

klowryky's Review

February 16, 2015
Not a bad recipe. I had to make some substitutions--my pantry was not as well stocked as I thought, and a snowstorm prevented trips to the grocery store. I will make some adjustments the next time I make it--the water was not a sufficient to cook the butternut squash, and it needed additional time too. Overall, it's an excellent base recipe.