Jheega Shrimp and Squash in Creamy Mustard Sauce

Name: Jheega Shrimp and Squash in Creamy Mustard Sauce
Yield: 8 servings (serving size: 6 ounces shrimp and about 1/3 cup squash mixture)
Ingredients: 2 ½ tablespoons vegetable oil, divided; 1 ½ tablespoons dry mustard; 1 ½ tablespoons ground cumin; 1 ½ tablespoons minced garlic; ¾ 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); ¼ cup julienne-cut peeled fresh ginger; ¼ teaspoon ground cloves; ½ cup water, divided; ¾ cup chopped green onions; 3 tablespoons Dijon mustard; 1 teaspoon kosher salt; 1 tablespoon fresh lemon juice; ¼ cup chopped fresh cilantro

1 Rating
1 Review

This celebratory dish has an abundance of shrimp and aromatic flavors; use your largest skillet to hold it all.

By Julie Sahni

Recipe by Cooking Light November 2003

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Yield:

8 servings (serving size: 6 ounces shrimp and about 1/3 cup squash mixture)

Nutrition Info

Directions

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.

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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.

Nutrition Facts

Per Serving:

272 calories; calories from fat 29%; fat 8.7g; saturated fat 1.2g; mono fat 1.6g; poly fat 3.8g; protein 36.6g; carbohydrates 11.2g; fiber 2.8g; cholesterol 259mg; iron 5.4mg; sodium 637mg; calcium 147mg.

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klowryky

02/16/2015

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.

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Jheega Shrimp and Squash in Creamy Mustard Sauce

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Jheega Shrimp and Squash in Creamy Mustard Sauce

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Jheega Shrimp and Squash in Creamy Mustard Sauce

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Jheega Shrimp and Squash in Creamy Mustard Sauce