Shrimp and Squash Vindaloo - WW 5 points plus

This is what you get as an image for this meal for two reasons. 
1. The dish looked like yellow hell in pictures
2. Chris ate it so damn fast I really didn't have time to take pictures. Damn man take time to chew the damn stuff.

Needless to say. Awesome. That is if you like shrimp and squash and curry of you don't like that stuff than this would just suck for you, pretty much. Anyway, I love WW recipes that Chris really enjoys, it makes this whole trying to lose my fat ass thing a bit easier.


One thing I will say is that you don't need acorn squash for this - go ahead and use butternut if you want. I am actually also thinking about making a vegetarian version of this with cauliflower instead of shrimp, I think that would be very good as well. I served this over quinoa (is that spelled right), but I think cous cous would have been better, (adding this will add to the points value of this dish) I really didn't' think it needed anything, but Chris wanted to lay it on a nice bed of carbohydrates.


And another thing. I am officially sick and tired and then sick again of all this snow. We are getting another 6-10" tonight. Lovely. And it always comes during my morning or evening commute.
When its not snowing, its ass biting cold, like -2 degrees cold. I love that too. We have officially escalated the 15 year retirement plan to 12, I can't stand this weather. I want grape vines and farms that produce all year round, not this cold arctic tundra that is the I-95 corridor.


Shrimp and Squash Vindaloo | 5 WW points plus

2 Tbsp white wine vinegar

2 Tbsp curry powder

1/2 tsp ground cinnamon

1/2 tsp Cumin seeds

1/2 tsp ground ginger

1/2 tsp Ground Cumin Seed, or other brand

1/4 tsp table salt

1/4 tsp cayenne pepper, optional

1 medium acorn squash

1 spray(s) cooking spray

3 medium shallot(s), peeled and minced

2 clove(s) (medium) garlic clove(s), minced

2 cup(s) vegetable broth, fat-free, sodium-free

1 pound(s) shrimp, medium-size, peeled and deveined

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. Yields about 1 1/4 cups per serving. 

Rating = So Damn Good