Shrimp And Squash Curry Recipes

SHRIMP STUFFED DELICATA SQUASH

Shrimp Stuffed Delicata Squash image

Delicata squash is a small oblong squash that has pale yellow skin with dark green stripes. It's sweet and smooth enough to eat plain, but the flavor really pops with this medley of shrimp and veggies. This recipe was a clean-out-my-freezer concoction that turned out to be tasty. For a light colorful meal, serve with a salad of mixed baby greens, cucumber, and toasted pine nuts.

Provided by emily

Categories Appetizers and Snacks Seafood Shrimp

Time 35m

Yield 2

Number Of Ingredients 10

Ingredients

1 delicata squash, halved lengthwise and seeded
2 tablespoons water
2 teaspoons olive oil, or as needed
¼ cup chopped onion
¼ cup chopped bell pepper
¾ cup shrimp, peeled and deveined
¼ cup frozen corn
¼ cup frozen petite peas
½ teaspoon curry powder, or to taste
1 pinch salt and ground black pepper to taste

Steps:

Place squash halves, hollow-side down, into a microwave-safe dish; pour in water. Cover with a paper towel or microwave-safe lid.
Microwave squash until tender, about 15 minutes.
Heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper in the hot oil until tender, 5 to 10 minutes. Add shrimp, corn, and peas; cook until shrimp is is no longer transparent in the center and water has evaporated from frozen vegetables, about 5 minutes. Season with curry powder, salt, and pepper.
Scoop shrimp mixture into squash halves.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 32.3 g, Cholesterol 72.2 mg, Fat 5.7 g, Fiber 5.3 g, Protein 11.5 g, SaturatedFat 0.9 g, Sodium 113.3 mg, Sugar 7.8 g

GRILLED LEMON SHRIMP WITH SQUASH

Grilled Lemon Shrimp with Squash image

Lemon and rosemary liven the flavors of a shrimp and squash dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons honey
1 teaspoon grated lemon peel
1/4 cup lemon juice
1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
1 pound uncooked fresh or frozen large shrimp in shells
2 medium zucchini, cut into 1-inch slices
2 medium yellow summer squash, cut into 1-inch slices
1 small bell pepper, cut into 1-inch wedges
1 small lemon, cut into wedges

Steps:

In shallow glass or plastic dish or resealable food-storage plastic bag, mix all Lemon-Rosemary Marinade ingredients. Add shrimp, zucchini, yellow squash and bell pepper to marinade; stir to coat. Cover dish or seal bag and refrigerate 15 to 30 minutes, stirring occasionally. Heat coals or gas grill for direct heat.
Remove shrimp and vegetables from marinade; discard marinade. Place shrimp and vegetables in grill basket.
Cover and grill shrimp and vegetables 4 to 5 inches from medium heat 12 to 14 minutes or until shrimp are pink and firm and vegetables are tender. To serve, peel shrimp. Serve with lemon wedges.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 105 mg, Fiber 3 g, Protein 14 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg

SHRIMP AND SQUASH CURRY

Shrimp and Squash Curry image

Make and share this Shrimp and Squash Curry recipe from Food.com.

Provided by MissyIffy

Categories Curries

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1/2 butternut squash or 1/2 pumpkin, cubed
20 -30 raw peeled shrimp
1/2 onion, chopped
2 garlic cloves, chopped
3 tablespoons oil
1/4 teaspoon turmeric powder
1/2 teaspoon salt
1 small cinnamon stick
1/4 teaspoon chili powder
1 dash paprika
coriander leaves

Steps:

Heat oil in wok at medium-high heat.
Saute onions and garlic till soft.
Add 1/4 cup water, salt and spices.
Cover and cook for 3/4 minutes.
Add shrimp, cooked for 1/2 mins, then remove shrimp and set aside.
Add squash, cover and cook till they are done.
Re-add shrimp, add some coriander leaves, cook for 1/2 more minutes.
Serve with rice.

Nutrition Facts : Calories 368.2, Fat 21.4, SaturatedFat 2.8, Cholesterol 75.6, Sodium 939.6, Carbohydrate 37.7, Fiber 6.4, Sugar 7.5, Protein 11.6

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