Shrimp and Squash Vindaloo
- Total Time
Known from Indian restaurants, "vindaloo" is actually a Portuguese dish (the name means "wine and garlic"), transplanted to Goa by merchants and colonists.
white wine vinegar2 Tbsp
curry powder2 Tbsp
ground cinnamon½ tsp
cumin seeds½ tsp
ground ginger½ tsp
ground cumin½ tsp
table salt¼ tsp
cayenne pepper¼ tsp, optional
uncooked acorn squash1 medium
cooking spray1 spray(s)
uncooked shallot(s)3 medium, peeled and minced
garlic clove(s)2 clove(s), medium, minced
fat free vegetable broth2 cup(s), fat-free, sodium-free
uncooked shrimp1 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.