Orange-dill shrimp in squash boats - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Acorn or butternut squash, split lengthwise, seeds and strings removed from center |
| 8 | tablespoons | (1 stick) butter |
| 1 | tablespoon | Firmly packed golden brown sugar |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Thinly sliced red onion |
| 1½ | pounds | Large uncooked shrimp, peeled, deveined |
| 3 | tablespoons | Matchstick-size strips orange peel (orange part only) |
| ½ | cup | Orange juice |
| ½ | cup | Dry white wine |
| 2 | teaspoons | Chopped garlic |
| 2 | tablespoons | Chopped fresh dill OR |
| 2 | teaspoons | Dried dillweed |
Directions
Preheat oven to 350'F. Place squash cut side up in 13x9x2-inch baking dish. Dot each squash half with ½ 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 & <gg>