Pumpkin Shrimp Curry

Pumpkin Shrimp Curry

I sat down to write, planning a post about our traditional Trick or Treating Halloween Grilled Cheese dinner, but the only thin to pop into my head was, zzzzzzzzzzzzzzz.

So I decided to go a different direction: East.

I admit I have been on a pumpkin kick lately. Don’t know if it’s because of Halloween or the time of year, but I have been making and consuming anything with pumpkin: Pumpkin Bread, Pumpkin Cinnamon Rolls, Pumpkin Spice Latte, etc. I’m a pumpkin-eating lunatic. Amazing I have not yet turned yellow.

Last week I made Pumpkin Curry for dinner from a recipe on epicurious.com, I adapted to my own tastes. (Read: spiced it up.) It was really good and, I bet it would be delicious even without the shrimp. You could easily substitute some browned chicken thighs.

Be prepared…this dish is heavy on the pumpkin. Not just a little thrown in, here’s some big-time pumpkin flavor. It’s all about the orange, baby.

So, whatever your plans are for the 31st—be it trick-or-treating, awaiting the arrival of the great pumpkin, or well, perhaps turning off the porch light and ignoring your front door—try this curry recipe, and at the very least spice up your Thursday dinner. 

Pumpkin Shrimp Curry
Adapted from Bon Appétit | November 2011
by Chef Tory Miller
Makes 4 servings

2 tablespoons olive oil
1 cup sliced onion
1 tablespoon minced ginger
1 tablespoon minced garlic
1 cup canned Diced tomatoes
2/3 cup canned pumpkin purée
1 cup chicken broth
1 cup unsweetened coconut milk
2 teaspoons Hot curry powder
1/4 teaspoon cayenne pepper
1 cup roasted butternut squash, roasted and diced
1 pound shrimp, peeled and deveined
1 1/2 teaspoons fresh lime juice
Salt to taste
•Steamed rice
•Lime zest
•Fried shallots

Heat the olive oil in a large saucepan over medium heat. Add the onion and ginger, and sauté the mixture until it is soft (about 8 minutes). Add garlic, and cook for about 1 minute.

Stir in in tomato and pumpkin purée. Cook, stirring frequently, until the pumpkin is golden brown (about 10 minutes). Add the broth, coconut milk, curry powder, and cayenne pepper. Simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Next, simmer until shrimp are cooked and squash is warm.

Top with cilantro, lime zest, and fried shallots. Serve with steamed rice.

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