Jheega Shrimp and Squash in Creamy Mustard Sauce

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8 servings (serving size: 6 ounces shrimp and about 1/3 cup squash mixture)
By Julie Sahni
November 2003
RECIPE BY Cooking Light

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

Nutritional Information

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

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.

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Ratings & Reviews

klowryky's Review

klowryky
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.