Recipe: Curried Shrimp and Squash

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.

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A large pot of curried shrimp and squash.

Ingredients:

  • 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
  • Basmati rice

Method:

  • 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.

Recipe: Dill Yogurt Poached Salmon

  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.

Dill Yogurt Poached Salmon

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
  • Kosher Salt
  • Freshly ground black pepper

Salmon Ingredients:

  • 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
  • Kosher salt

Lemon Dill Yogurt Sauce Method:

  1. In a medium bowl, stir together yogurt, shallot, dill, lemon juice, olive oil, and coriander seed. Sason with salt and pepper.

Poached Salmon Method:

  1. 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.
  2. 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.
  3. Serve salmon while warm, spooning yogurt sauce on top. You can also chill the salmon and yogurt sauce before serving.