Jheega Shrimp and Squash in Creamy Mustard Sauce
This celebratory dish has an abundance of shrimp and aromatic flavors; use your largest skillet to hold it all.
Recipe by Cooking Light November 2003
This celebratory dish has an abundance of shrimp and aromatic flavors; use your largest skillet to hold it all.
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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