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Shrimp and squash vindaloo

1
Points® value
Total Time
1 hr 26 min
Prep
18 min
Cook
1 hr 8 min
Serves
4
Difficulty
Moderate
Vindaloo is a Portuguese dish transplanted to India by merchants and colonists. Our version features acorn squash and shrimp in a fragrant curried broth. The curry is a combination vinegar, curry powder, cinnamon, cumin, ginger, salt, and cayenne that forms a delicious paste. The varied spices are great complements to the tender shrimp and sweet acorn squash. Peeling the squash may seem overwhelming but these directions simplify the process and make it very easy. The end result is a warming bowl of flavorful vegetables and shrimp, ideal for cool winter nights or a snowy day weekend lunch. If you prefer butternut it can be substituted for the acorn squash. It may cook more quickly so test it with a knife to see if it is tender.

Ingredients

White wine vinegar

2 Tbsp

Curry powder

2 Tbsp

Ground cinnamon

½ tsp

Cumin seeds

½ tsp

Ground ginger

½ tsp

Ground cumin

½ tsp

Table salt

¼ tsp

Cayenne pepper

¼ tsp, optional

Uncooked acorn squash

1 medium

Cooking spray

1 spray(s)

Shallot

3 medium, peeled and minced

Garlic

2 clove(s), minced

Vegetable broth

2 cup(s), fat-free, sodium-free

Uncooked shrimp

1 pound(s), medium-size, peeled and deveined

Instructions

  1. In a small bowl, stir the vinegar, curry powder, cinnamon, cumin, ginger, salt, and cayenne, if using, until the mixture forms a paste. Set aside.
  2. Cut the squash in half along its "equator"; scoop out the seeds with a small spoon, preferably a grapefruit spoon. Set the squash cut side down on a cutting board; use a vegetable peeler to peel off the skin, shaving along the natural arc of the flesh. Cut the flesh into 1-inch cubes, repeat with the second squash half, and set aside.
  3. Spray a large saucepan with nonstick spray and set over medium heat. Add the shallots and garlic; cook, stirring often, until translucent, about 3 minutes. Do not let the garlic brown. Add the prepared curry paste; cook, stirring constantly, for 15 seconds.
  4. Add the squash; cook, stirring all the while, until coated in the spices, about 20 seconds.
  5. Pour in the broth; bring to a simmer. Cover, reduce the heat to low, and simmer slowly until the squash is tender, about 40 minutes, stirring occasionally.
  6. Add the shrimp. Cover again and cook until the shrimp are pink and firm, about 3 minutes. Yields about 1 1/4 cups per serving.

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