Pumpkin and Shrimp
Shrimp and Pumpkin pictured here with Curried Mango The type of pumpkin we have in the Caribbean is known as calabaza, Caribbean pumpkin, Cuban squash or West Indian pumpkin and it is used in a variety of one-pots, soups, talkaris, etc. It is typically sweet with a bright, beautiful orange color. It adds a lot of personality to whatever dish it is used in. So why not throw together some sauteed shrimp, mix it with our pumpkin talkari, add slight pepper and enjoy it with some hot sada roti to create a Trini dish winner? If that sounds like a great idea to your taste-buds then here's my recipe. Enjoy. Ingredients 1 lb medium sized Shrimp
3 tbsp Green Seasoning
2 cups chopped Pumpkin
4 chopped leaves Chadon Beni
4 cloves crushed and chopped Garlic
1 chopped Pimento
1 tsp Salt
1/4 Black Pepper
2 tbps Vegetable or Olive Oil
Hot pepper to taste Method
●De-vein and wash shrimp with lime water, season with green seasoning, black pepper and a pinch of salt.
●Add oil to frying pan or wide saucepan and saute shrimp for 5 mins. Remove shrimp from pan but leave liquid from shrimp to cook pumpkin.
●To remaining liquid add garlic, pimento and hot pepper (if you don't have enough liquid to cook garlic etc de-glaze pan with 2 tbsp water)
●Add pumpkin to pan and place heat on medium, toss and cover. Steam pumpkin for 10-15 mins or until soft enough to crush using the cooking spoon a fork.
●Crush pumpkin while in pan but place pan on a low heat, add remaining salt, chandon beni and shrimp incorporate well and then turn of heat.
Serve immediately hot.
Thanks for joining me for another session of Food Therapy and I hope to see you soon ❤