Stuck with a leftover can of pumpkin purée Thanksgiving week? Put it to good use in this easy shrimp curry.
Stuck with a leftover can of pumpkin purée Thanksgiving week — or any other time?
Try this yummy shrimp dish, from Tory Miller, of L’Etoile restaurant in Madison, Wis. (Bon Appétit, November 2011). It’s best served in a bowl over rice (I used basmati) and provides a hearty meal to keep you warm as the temperatures drop.
Pumpkin Shrimp Curry
(Tested by the Pittsburgh Post-Gazette)
- The latest on Seahawks safety Kam Chancellor's holdout
- Seattle restaurant manager killed hiking in Alaska
- Haggen sues Albertsons for $1 billion over big grocery deal
- Report gives Seattle drivers worst marks yet; Bellevue isn't far behind
- Seahawks trade Kevin Norwood, make other moves to get roster to 75
Most Read Stories
2 tablespoons olive oil
1 cup sliced onion
1 tablespoon minced ginger
1 tablespoon minced garlic
1 chopped plum tomato
15-ounce can pumpkin purée
2 cups vegetable broth
1 cup unsweetened coconut milk
1 ½ teaspoons curry powder
1/8 teaspoon cayenne pepper
1 cup diced, roasted butternut squash (buy precut squash to save time)
1 pound peeled, deveined shrimp
1 ½ teaspoons fresh lime juice
Cilantro, lime zest and fried shallots for garnish
Heat oil in a large saucepan over medium heat. Add onion and ginger, saute until soft, about 8 minutes. Add garlic, cook for a minute.
Stir in tomato and pumpkin, cook, stirring frequently until pumpkin is golden brown, about 10 minutes.
Add vegetable broth, coconut milk, curry powder and cayenne pepper. Simmer for 20 minutes.
Add squash, shrimp and lime juice. Simmer until shrimp are cooked and squash is warm.
Serve with steamed rice. Top with cilantro, lime zest and shallots.
— Tory Miller, L’Etoile restaurant, Madison, Wis.
Virginia Linn can be reached at email@example.com.