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Title: Kaddu w/Greens & Shrimp
Categories: Squash, Seafood, Greens, Herbs, Chilies
Yield: 4 servings

1 lb Peeled, deveined shrimp
Salt
1/4 c Ghee or neutral oil
1 ts Cumin seeds
1 tb Ginger paste or fresh grated
- ginger
1 tb Garlic paste or fresh grated
- garlic
1 md Red onion; fine chopped
1/4 ts Turmeric powder
1 ts Kashmiri or other mild red
- chile powder
3 Plum tomatoes; fine chopped
2 lb (medium) butternut squash;
- peeled, cut in 1/2" pieces
13 1/2 oz Can coconut milk
1 md Bunch lacinato kale; thick
- stems discarded, rough
- chopped
1 ts Garam masala (opt)
Lemon wedges and rice; to
- serve

Season shrimp with salt and set aside.

Heat ghee in a large pot on high for 30 seconds. Add
cumin seeds and cook for 30 seconds. Stir in ginger and
garlic. Add onion and cook until soft and translucent,
about 5 minutes, stirring occasionally. Stir in turmeric
powder and red chile, then add tomatoes and 1 teaspoon
salt and cook, stirring occasionally, until the tomatoes
start to break down, 5 to 7 minutes.

Stir in squash, reduce heat to medium, then cover and
cook until squash is almost tender, about 12 minutes.

Turn the heat up to high and stir in coconut milk and
kale. Cook, uncovered, until the kale has wilted, about
10 minutes.

Lower heat to medium and stir in the seasoned shrimp.
Cover and cook until the shrimp is no longer pink, about
3 minutes. Season to taste with salt, top with garam
masala and serve with lemon wedges and rice if you like.

By: Zainab Shah

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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