Kabocha Squash Filled With Shrimp Recipes

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SHRIMP CURRY WITH YU CHOY AND KABOCHA SQUASH



Shrimp Curry with Yu Choy and Kabocha Squash image

Categories     Leafy Green     Shellfish     Vegetable     Sauté     Seafood     Shrimp     Curry     Squash     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

1 pound yu choy, bottom 2 inches trimmed, stalks and leaves cut into 1 1/2-inch-wide strips
4 cups 3/4-inch cubes peeled seeded kabocha squash (from about one 2 3/4-pound squash)
2 13- to 14-ounce cans unsweetened coconut milk, divided
2/3 cup (packed) Thai basil leaves, divided
6 large fresh cilantro sprigs
3 double-leaf kaffir lime leaves,* chopped
1 tablespoon vegetable oil
1 large shallot, finely chopped
2 teaspoons Thai green curry paste*
1 1/2 tablespoons minced lemongrass*
2 1/2 tablespoons fish sauce*
1 tablespoon golden brown sugar
3/4 pound uncooked medium-size shrimp, peeled, deveined

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.

SHRIMP STEW WITH KABOCHA SQUASH AND OKRA



Shrimp Stew with Kabocha Squash and Okra image

Shrimp, okra, and kabocha-squash stew shows the African influences in northern Brazilian cuisine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 13

1 1/2 pounds medium whole shrimp, heads intact (do not peel)
2 teaspoons grated peeled fresh ginger
1/2 teaspoon paprika
Coarse salt and freshly ground pepper
4 tablespoons olive oil, plus more if needed
2 large shallots, coarsely chopped (about 1/3 cup)
2 garlic cloves, minced
1 serrano chile, thinly sliced
1 teaspoon ground cumin
1 medium kabocha squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
1 can (14 ounces) coconut milk
12 okra (about 5 ounces), cut into 1/2-inch-thick rounds
1/4 cup finely chopped fresh cilantro, plus leaves for garnish (optional)

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.

KABOCHA SQUASH WITH SAGE AND LEEKS



Kabocha Squash With Sage and Leeks image

I had this at a restaurant in Los Angeles called JAR. When the LA Times posted the recipe, I HAD to try it- delicious and easy (I have cut the butter by half)

Provided by MSMD310

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (2 1/2-3 lb) kabocha squash (2.5-3 lbs)
1/2 cup butter (1 stick)
4 -8 leaves fresh sage, chopped into ribbons
1 leek, julienned white only
1 teaspoon salt

Steps:

  • preheat oven to 350.
  • prepare squash by washing, poking 2-4 holes into center with sharp knife.
  • bake whole squash in oven for 60-90 minutes, until soft.
  • when squash is done, cut in half, remove seeds and fibers, and scrape flesh from skin into a bowl, mash but do not puree squash.
  • melt butter in a large skillet.
  • add sage leaves and fry until crisp 1-2 minutes.
  • add leek and salt and continue heating 2-5 minutes until leeks are soft and translucent.
  • now add squash to skillet and mix until all butter is incorporated.

Nutrition Facts : Calories 313.5, Fat 23.4, SaturatedFat 14.7, Cholesterol 61, Sodium 799.8, Carbohydrate 27.5, Fiber 4.7, Sugar 7.1, Protein 3.3

KABOCHA SQUASH AND SHRIMP SOUP



Kabocha Squash and Shrimp Soup image

This is a kabocha squash soup that my Asian mother made and since then I have loved it! It's a very healthy one-of-a-kind squash soup.

Provided by Cynthia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 34m

Yield 4

Number Of Ingredients 8

1 teaspoon olive oil
2 green onions, chopped
2 pounds kabocha squash, peeled and cubed
1 tablespoon dried shrimp
2 teaspoons white sugar
½ teaspoon salt
1 (14.5 ounce) can chicken broth
1 cup water, or as needed

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.

Nutrition Facts : Calories 98.7 calories, Carbohydrate 20.5 g, Cholesterol 4.9 mg, Fat 1.8 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 740.3 mg, Sugar 5.6 g

SIMMERED KABOCHA SQUASH WITH SCALLIONS



Simmered Kabocha Squash With Scallions image

When you can't eat one more roasted winter vegetable, this bright, fragrant soup-stew does the trick. It's from "A Common Table" by Cynthia Chen McTernan, who publishes a food blog called Two Red Bowls. Kabocha, which she calls her "soul-mate squash," has a special earthy texture and a nutty flavor, but you could also do this with buttercup squash. Serve as a side dish, or as a light dinner with freshly cooked rice and a fried egg.

Provided by Julia Moskin

Categories     dinner, easy, lunch, quick, weekday, weeknight, vegetables, main course, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 6

2 tablespoons vegetable oil, such as canola or peanut
8 to 10 cups cubed kabocha squash, skin off or on (from 1 squash, 2 to 3 pounds); see note
1/2 cup thinly sliced or chopped scallions (6 to 8 scallions), more for serving
About 1 cup chicken or vegetable broth
Salt and ground black pepper
Sriracha, soy sauce or both, for serving (optional)

Steps:

  • In a wide skillet or wok, heat the oil over high heat until shimmering. Add the squash and toss with a spatula until evenly coated with oil. Cook, stirring occasionally, until lightly caramelized, 5 minutes.
  • Reduce the heat to medium and add the scallions. Stir, then add 1/2 cup of broth and stir again. Adjust the heat to a simmer. If using skin-on squash, turn the pieces so that the skin is submerged; this allows them to cook evenly.
  • Cover and simmer until squash is tender and skin (if using) is cooked through, 10 to 15 minutes. Check occasionally to make sure the pot isn't cooking dry; add broth as needed to keep the mixture simmering. The broth will reduce and thicken into a light sauce.
  • When cooked through, sprinkle generously with salt and pepper, stir and taste the squash and the broth. Add salt and pepper as needed. Serve hot, sprinkled with extra scallions. Ladle a little extra hot broth over each serving.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 3 grams, Carbohydrate 52 grams, Fat 4 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1220 milligrams, Sugar 0 grams, TransFat 0 grams

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