September 26, 2013

Savvy Bites | Butternut Curry Shrimp w. Zucchini Noodles

The hubs is on week 3 of the Whole Life Challenge... almost halfway!  Since a grilled protein and veggie can get really old really fast I have been on a mission to create some unique meals that he can have but doesn't feel boring.  This one does the trick!  Curry is something that I crave, and the hubs has learned to like them as well... so I was super excited to find that the red curry paste has all whole ingredients!  And while on our natural food shopping spree a few weeks back I came across canned butternut squash!  I have never seen canned butternut squash before... and it was just squash, no other ingredients!  I was super excited!  This has become on of my favorite recipes!  I will be making this long after the challenge is over!

Butternut Curry Shrimp w. Zucchini Noodles

Canola oil
1 red pepper, chooped
1 small onion, chopped
2 tsp ground cumin
2 tsp ground ginger
1 can of butternut squash
2-3 tbsp of red curry paste
2 cups of homemade chicken stock
{store bought can be used}
1 lb of shrimp 31/35
zucchini noodles 
{rice or reg pasta could be substituted}
lime for garnish

Heat canola oil in large frying pan, a couple turns of the pan.  Add onions and red peppers and sauté for 2 minutes.  Add cumin, ginger, and red curry paste.  Let sauté for 3 minutes.  Stir squash in to curry mixture.  Add 2 cups of chicken stock stirring till the mixture thins to a sauce.  Let sauce simmer for about 10 minutes on med to blend flavors.  Add shrimp and let cook through.  In a separate sauté pan heat canola oil and add zucchini noodles to keep through till al dente, about 5 minutes.
Serve shrimp over noodles.

I will be posting a tutorial on how I made the zucchini noodles next week!


Elisa of Fancy Free Me said...

Love curry! My husband cant stand it so i rarely eat it. But he didn't like hot sauce when we first got married either and now he puts it on everything. So baby steps ;)