Shrimp and Squash Vindaloo

4 servings - Prep time : 30 minutes - Cook time : 50 minutes

Ingredients:
2 Tbsp white wine vinegar
2 Tbsp curry powder
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp cayenne pepper, optional
1 medium acorn squash
1 spray nonstick cooking spray
3 medium shallots, peeled and minced
2 garlic cloves, minced
2 cups fat-free, no-sodium vegetable broth
1 pound medium shrimp (35 shrimp/pound), peeled

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• In a small bowl, stir the vinegar, curry powder, cinnamon, cumin, ginger, salt, and cayenne, if using, until the mixture forms a paste. Set aside.
• Cut the squash in half along its "equator"; scoop out the seeds with a small spoon, preferably a grapefruit spoon. Set the squash cut side down on a cutting board; use a vegetable peeler to peel off the skin, shaving along the natural arc of the flesh. Cut the flesh into 1-inch cubes, repeat with the second squash half, and set aside.
• Spray a large saucepan with nonstick spray and set over medium heat. Add the shallots and garlic; cook, stirring often, until translucent, about 3 minutes. Do not let the garlic brown. Add the prepared curry paste; cook, stirring constantly, for 15 seconds.
• Add the squash; cook, stirring all the while, until coated in the spices, about 20 seconds.
• Pour in the broth; bring to a simmer. Cover, reduce the heat to low, and simmer slowly until the squash is tender, about 40 minutes, stirring occasionally.
• Add the shrimp. Cover again and cook until the shrimp are pink and firm, about 3 minutes.
  

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From tastebook.com