Jheega Shrimp and Squash in Creamy Mustard Sauce

Name: Jheega Shrimp and Squash in Creamy Mustard Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 710 milliliters (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds); 3 Tbsps Dijon mustard; 2 Tbsps dry mustard; 59 milliliters chopped fresh cilantro; 2 Tbsps minced garlic; 59 milliliters julienne-cut peeled fresh ginger; 177 milliliters chopped green onions; 0 teaspoons ground cloves; 2 Tbsps ground cumin; 1 teaspoons ground red pepper; 1 teaspoon kosher salt; 1 Tbsp fresh lemon juice; 1 kilograms shrimp, peeled and deveined; 3 Tbsps vegetable oil, divided; 118 milliliters water, divided

Need a gluten free, dairy free, whole 30, and pescatarian main course? Jheega Shrimp and Squash in Creamy Mustard Sauce could be an amazing recipe to try. This recipe serves 8. One serving contains 248 calories, 36g of protein, and 7g of fat. If you have butternut squash, kosher salt, shrimp, and a few other ingredients on hand, you can make it. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert.

Instructions

Combine 1 tablespoon oil, dry mustard, cumin, garlic, and red pepper in a large bowl.

Ingredients you will need

Mustard Powder

Red Pepper

Garlic

Cumin

Cooking Oil

Equipment you will use

Bowl

Add shrimp; toss gently to coat.

Ingredients you will need

Shrimp

Let stand 15 minutes.

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.

Ingredients you will need

Clove

Ginger

Squash

Water

Equipment you will use

Frying Pan

Remove squash mixture from pan.

Ingredients you will need

Squash

Equipment you will use

Frying Pan

Add 1 1/2 tablespoons oil to pan; increase heat to medium-high.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add green onions to pan, and saut 1 minute.

Ingredients you will need

Green Onions

Equipment you will use

Frying Pan

Add shrimp; saut 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.

Ingredients you will need

Dijon Mustard

Cilantro

Shrimp

Squash

Juice

Water

Salt

Serve immediately.

Equipment

Bowl

Frying Pan

Ingredients

Servings:

710milliliters

(1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)3Tbsps

Dijon mustard 2Tbsps

dry mustard 59milliliters

chopped fresh cilantro 2Tbsps

minced garlic 59milliliters

julienne-cut peeled fresh ginger 177milliliters

chopped green onions 0teaspoons

ground cloves 2Tbsps

ground cumin 1teaspoons

ground red pepper 1teaspoon

kosher salt 1Tbsp

fresh lemon juice 1kilograms

shrimp, peeled and deveined 3Tbsps

vegetable oil, divided 118milliliters

water, divided

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is St. Michael-Eppan Anger Pinot Grigio. It has 4.3 out of 5 stars and a bottle costs about 23 dollars.