Jheega Shrimp And Squash In Creamy Mustard Sauce

• 2 1/2 tablespoons vegetable oil, divided
• 1 1/2 tablespoons dry mustard
• 1 1/2 tablespoons ground cumin
• 1 1/2 tablespoons minced garlic
• 3/4 teaspoon ground red pepper
• 3 pounds large shrimp, peeled and deveined
• 3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
• 1/4 cup julienne-cut peeled fresh ginger
• 1/4 teaspoon ground cloves
• 1/2 cup water, divided
• 3/4 cup chopped green onions
• 3 tablespoons Dijon mustard
• 1 teaspoon kosher salt
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh cilantro

1. Combine 1 tablespoon oil, dry mustard, cumin, garlic, and red pepper in a large bowl. Add shrimp; toss gently to coat. Let stand 15 minutes.
2. Combine squash, ginger, cloves, and 1/4 cup water in a large nonstick skillet over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 3 minutes or until squash is crisp-tender. Remove squash mixture from pan.
3. Add 1 1/2 tablespoons oil to pan; increase heat to medium-high. Add green onions to pan, and saute 1 minute. Add shrimp; saute 3 minutes. Stir in squash mixture, 1/4 cup water, Dijon mustard, and salt; bring to a boil. Cover and cook 2 minutes. Stir in juice, and sprinkle with the cilantro. Serve immediately.

vegetable oil, mustard, ground cumin, garlic, ground red pepper, shrimp, butternut squash, julienne, ground cloves, water, green onions, mustard, kosher salt, lemon juice, fresh cilantro

Taken from www.myrecipes.com/recipe/jheega-shrimp-squash-creamy-mustard-sauce (may not work)