Some days the best part of work is thinking about what I’m making for dinner. My handsome hubby hunted down a few recipes for the week and I was looking … Continue reading Seafood Risotto and Wine Stones
1/2 Pumpkin, cut into slices or large cubes (find it in H-mart or any Asian store), seeded
1-2 lbs uncooked Shrimp
3 TBS Vegetable oil
1/2 tsp Turmeric powder
1/2 tsp Red chili powder
1 tsp Cumin seed paste
1 tsp Ginger paste
1 tsp Garlic paste
1 onion, chopped
1/2 tsp Sugar
1. Saute the shrimps in oil in the same pan, then add onion, garlic, ginger and cumin. Stir thoroughly. Then add turmeric powder, chili powder and salt and sugar stir continuously.
2. Pour in 1 cup of water and bring it to a boil. Add sliced pumpkin and cook on high heat for 20 minutes.
3. Stir everything and put a lid on the pot. Keep cooking for another 5-10 minutes on low heat. Test with a fork to see if pumpkin is soft if it is then it is done. There shouldn’t be much water left.
4. Garnish with fresh cilantro and green chillies. Serve over steaming saffron rice.