Shrimp and squash vindaloo
White wine vinegar
¼ tsp, optional
Uncooked acorn squash
3 medium, peeled and minced
2 medium clove(s), minced
Fat free vegetable broth
2 cup(s), fat-free, sodium-free
1 pound(s), medium-size, peeled and deveined
- 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.
- 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.
- 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.
- Add the squash; cook, stirring all the while, until coated in the spices, about 20 seconds.
- 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.
- 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.