Orange-dill Shrimp In Squash Boats - Bon Appetit Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 small: Acorn or butternut squash, split lengthwise, seeds and strings removed from center
8 tbsp: , (1 stick) butter
1 tbsp: Firmly packed golden brown sugar,
1/4 tsp: Salt,
1/3 cup: Thinly sliced red onion,
1 1/2 lbs: Large uncooked shrimp, peeled, deveined
3 tbsp: Matchstick-size strips orange peel, orange part only
1/2 cup: Orange juice,
1/2 cup: Dry white wine,
2 tsp: Chopped garlic,
2 tbsp: Chopped fresh dill OR,
2 tsp: Dried dillweed,
Directions:
Preheat oven to 350F. Place squash cut side up in 13x9x2-inch baking
dish. Dot each squash half with 1/2 T butter. Sprinkle brown sugar
and salt over squash. Pour enough water into dish to reach depth of 1
inch. Cover with foil and bake until squash are tender, about 40
minutes. Loosen foil and tent squash to keep warm.
Melt 2 T butter in heavy large skillet over medium heat. Add onion;
saute 2 minutes. Add shrimp and orange peel and saute until shrimp
are almost cooked through, about 2 minutes. Increase heat to high;
stir in orange juice, wine and garlic. Cook until shrimp are just
cooked through and sauce is slightly thickened, about 2 minutes.
Using slotted spoon, transfer shrimp to plate. Remove skillet from
heat. Gradual- ly add remaining 4 T butter, whisking just until
melted. Stir in dill. Season with salt and pepper. Return shrimp to
skillet; toss to coat with sauce.
Place 1 squash half on each of 4 plates. Spoon shrimp-dill mixture
over squash and serve.
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp
dish. Dot each squash half with 1/2 T butter. Sprinkle brown sugar
and salt over squash. Pour enough water into dish to reach depth of 1
inch. Cover with foil and bake until squash are tender, about 40
minutes. Loosen foil and tent squash to keep warm.
Melt 2 T butter in heavy large skillet over medium heat. Add onion;
saute 2 minutes. Add shrimp and orange peel and saute until shrimp
are almost cooked through, about 2 minutes. Increase heat to high;
stir in orange juice, wine and garlic. Cook until shrimp are just
cooked through and sauce is slightly thickened, about 2 minutes.
Using slotted spoon, transfer shrimp to plate. Remove skillet from
heat. Gradual- ly add remaining 4 T butter, whisking just until
melted. Stir in dill. Season with salt and pepper. Return shrimp to
skillet; toss to coat with sauce.
Place 1 squash half on each of 4 plates. Spoon shrimp-dill mixture
over squash and serve.
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp