Kabocha Squash Filled With Shrimp Food

KABOCHA SQUASH AND SHRIMP SOUP

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
• Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.

SHRIMP STEW WITH KABOCHA SQUASH AND OKRA

Steps:

• Toss shrimp, ginger, and paprika in a large bowl; season with salt and pepper.
• Heat 3 tablespoons oil in a large saute pan over medium-high heat until hot but not smoking. Working in batches, and adding more oil as needed, cook shrimp, turning once, until browned on both sides, about 4 minutes total. With a slotted spoon, transfer to a plate to cool; keep pan on stove with heat turned off.
• Set aside 6 shrimp for garnish. Shell remaining shrimp, transferring shells and heads to a large square of cheesecloth as you work. Set aside shrimp; tie cheesecloth securely into a bundle.
• Add remaining tablespoon oil to pan, along with shallots, garlic, chile, and cumin. Cook, stirring, over medium heat for 1 minute. Stir in squash; add cheesecloth bundle and 1 cup water. Reduce heat to medium-low. Cover; simmer until squash begins to soften, about 15 minutes.
• Stir in coconut milk and okra. Simmer, covered, until squash is cooked through and soft and the sauce is thick, about 30 minutes. Transfer cheesecloth bundle to a sieve set over the pan; squeeze liquid into sauce, and discard bundle. Stir in reserved shelled shrimp and cilantro. Season with salt and pepper.
• Divide among small serving bowls. Garnish with reserved shell-on shrimp, and, if desired, cilantro leaves.

SHRIMP CURRY WITH YU CHOY AND KABOCHA SQUASH

Steps:

• Bring large saucepan of water to boil. Add yu choy. Cook until crisp-tender, about 1 minute. Using strainer, transfer yu choy to colander. Rinse with cold water and set aside. Return water to boil. Add squash. Boil until almost tender, about 4 minutes. Drain, rinse with cold water, and set aside.
• Blend 1/2 cup coconut milk, 1/3 cup basil, cilantro, and lime leaves in mini processor or blender until herbs are finely chopped and loose paste forms. Heat oil in large nonstick skillet over medium-high heat. Add shallot and curry paste; stir 30 seconds. Add herb paste and lemongrass; stir 1 minute. Add remaining milk, fish sauce, sugar, and squash. Boil until squash is tender, about 4 minutes. Add shrimp and yu choy. Simmer until shrimp are opaque in center, about 2 minutes. Mix in 1/3 cup basil leaves. Season with salt and pepper.