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Jheega Shrimp and Squash in Creamy Mustard Sauce

  • 8servings
  • 272calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 tablespoons vegetable oil, divided

  2. 1 1/2 tablespoons dry mustard

  3. 1 1/2 tablespoons ground cumin

  4. 1 1/2 tablespoons minced garlic

  5. 3/4 teaspoon ground red pepper

  6. 3 pounds large shrimp, peeled and deveined

  7. 3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)

  8. 1/4 cup julienne-cut peeled fresh ginger

  9. 1/4 teaspoon ground cloves

  10. 1/2 cup water, divided

  11. 3/4 cup chopped green onions

  12. 3 tablespoons Dijon mustard

  13. 1 teaspoon kosher salt

  14. 1 tablespoon fresh lemon juice

  15. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Combine 1 tablespoon oil, dry mustard, cumin, garlic, and red pepper in a large bowl. Add shrimp; toss gently to coat. Let stand 15 minutes.

  2. Combine squash, ginger, cloves, and 1/4 cup water in a large nonstick skillet over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 3 minutes or until squash is crisp-tender. Remove squash mixture from pan.

  3. Add 1 1/2 tablespoons oil to pan; increase heat to medium-high. Add green onions to pan, and sauté 1 minute. Add shrimp; sauté 3 minutes. Stir in squash mixture, 1/4 cup water, Dijon mustard, and salt; bring to a boil. Cover and cook 2 minutes. Stir in juice, and sprinkle with the cilantro. Serve immediately.

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