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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- 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
- 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.
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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
- Kosher Salt
- 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
- Kosher salt
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.