This simple recipe for Curried Shrimp and Squash is a cinch to put together and as we approach fall it’s the perfect meal for a crisp evening. After all, no flavor says fall quite like squash.
If you want to simplify mealtime and eliminate those nagging trips to the grocery store, give Passanante’s Home Food Service a try! For more than 100 years we’ve been helping thousands of families improve the quality of foods they enjoy, save money and reduce time spent shopping for and preparing meals. If you’d like to learn more about what we do and try a free sample of some of our foods click here.
1 Large acorn squash
3 tsp. Canola oil, divided
3 Garlic cloves, minced
2 tbsp. Thai red curry paste
1 Can light coconut milk
1.5 tsp. Fish sauce
1 to 1.5 lb. Peeled raw shrimp
2 tbsp. Lime juice
1 tsp. Lime zest
Preheat oven to 400˚F
Blanch squash in microwave by cooking on high for 4 minutes and cut into half inch slices.
Remove seeds from slices and cut into bite sized pieces.
Toss with 2 teaspoons of canola oil on a baking sheet and bake until tender, 15-20 minutes.
Heat a large non-stick frying pan over medium-high heat.
Add remaining 1 teaspoon of canola oil, then minced garlic and Thai red curry paste. Cook approximately 1 minute.
Stir in coconut milk and fish sauce. Boil, then reduce heat to medium. Add shrimp and cook until shrimp turns pink, approximately 1 minute.
Stir in squash, lime juice and lime zest. Serve over rice.
It’s grilling season and we’re hungry! So often we think of burgers and hotdogs when it comes time for a little cookout, but today we’re craving something that requires a fork and knife. This recipe for Grilled BBQ Pork Chops is a year round staple at Passanante’s Home Food Service and we’re sure you’ll love it too.
Heat oil in a frying pan and sauté the onion and garlic until soft and lightly browned, 4-5 minutes.
Grate the zest from the lemon and squeeze the juice. Add the lemon zest, half the lemon juice, the sugar, vinegar, ketchup, Worcestershire sauce, Tabasco sauce and chili powder to the onion and simmer gently, 5 minutes. Taste, adjust the seasoning and let cool.
Grilled Chops Method:
Light the grill.
Season the pork chops with salt and pepper and brush with the cooled barbecue sauce.
Grill the pork chops, basting often for approximately 5-7 minutes.
Turn over and continue grilling and basting until the chops are done, 5-7 more minutes.
The perfect meal for a warm Summer night, this Dill Yogurt Poached Salmon is a refreshing, light-entrée option to enjoy with family and friends.
Yogurt Sauce Ingredients:
1 cup Full fat yogurt
1 tbsp. Minced shallot
1 tbsp. Minced fresh dill
2 tbsp. Fresh juice from 1 lemon
2 tbsp. Extra virgin olive oil
Large pinch ground coriander
Freshly ground black pepper
4 Pieces center cut Salmon filet
Juice of 1 lemon
1 Medium leek or onion cut into large pieces
1/2 Fennel bulb, sliced
A few fresh sprigs thyme and/or dill
1 Bay leaf
Lemon Dill Yogurt Sauce Method:
In a medium bowl, stir together yogurt, shallot, dill, lemon juice, olive oil, and coriander seed. Sason with salt and pepper.
Poached Salmon Method:
In a large saucepan, combine 1 quart cold water with lemon juice, leek or onion, celery, fennel, thyme and/or dill, bay leaf, and a large pinch of salt.
Add salmon to poaching liquid. Water should cover, but if not, add enough to just cover salmon. Set over medium heat and bring poaching liquid to 170°F. Adjusting heat to maintain water temperature, cook salmon until it registers 115°F, about 10-15 minutes. (Cooking time may vary widely, so be sure to check temperatures to determine doneness.) Carefully transfer salmon to a plate to rest for 5 minutes.
Serve salmon while warm, spooning yogurt sauce on top. You can also chill the salmon and yogurt sauce before serving.
On the prowl for an impressive meal to prepare this Valentine’s Day? This recipe for Braised Lamb Shank requires very little work, but the payoff is utterly delicious. Serve with a starch, a green and a glass of your favorite red, and prepare to indulge!
6 Lamb shanks, trimmed of fat
1 Large onion, thinly sliced
4 Garlic cloves, minced
3 cups Beef stock
1 cup Red wine
1 tbsp, Italian seasoning
2 tbsp. Vegetable oil
1/2 cup Flour
1 tsp. Freshly ground black pepper
4 Bay leaves
Combine flour and pepper in a large Ziplock bag.
Dredge lamb shanks in flour.
Heat oil in large frying pan and fry shanks until golden brown on each side. Turnover with tongs.
Place shanks in Dutch Oven, or large ovenproof pot with lid. Add minced garlic and bay leaves to pot.
Add onion slices to frying pan. Cook stirring occasionally until onion is soft. Add red wine to frying pan. Cook stirring occasionally until slightly syrupy, approximately five minutes.
Pour onion mixture over shanks and sprinkle Italian seasoning over shanks.
Pour beef stock into the pot. Cook in 375˚ F oven for 2 hours and 15 minutes.