| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 2g | 45g |
| sugars | fibre | protein | salt |
| 5g | 4g | 25g | 0.60g |
Calabash and Shrimp Saute, a dish I hold very dear to my culinary heart, takes me back to the simplicity and elegance that lies at the root of cooking. Using minimal yet complementary ingredients, it draws out some incredibly delicate and unique flavors that meld together to create a dish that is both satisfying and nourishing.
The Blending of Flavors
What really sets this dish apart is the clever combination of textual and flavor contrasts. The succulent, mild taste of the shrimp is beautifully offset by the unique, slightly sweet taste of the calabash. The brilliance of this dish lies in its simplicity. You have the soft, plump shrimp and the wonderfully chewy calabash, simmered together with a bouquet of spices and aromatics that elevates this recipe well beyond the sum of its parts. It’s straightforward to do, yet leaves a lasting impression – similar to my Shrimp Stir Fry recipe.
A Nutritious Meal
It’s not just the flavor profile that endears me to the recipe; there is also a lovely healthful aspect to it that cannot be overlooked. Shrimp is an excellent source of protein while being low in calories. It’s packed full of nutrients including selenium, vitamin B12, and omega-3 fats. Moreover, Calabash, also known as bottle gourd, is incredibly hydrating and packed with essential nutrients.
Calabash and Shrimp Saute pairs exceptionally well with a bowl of steamy white rice, making it a complete meal packed with protein and good carbohydrates. If you happen to have leftover calabash and shrimp, you can always use it as a topping for a light noodle or spaghetti dish.
When I create cuisine, I am inspired by the diverse tastes of the world and the life experiences that have shaped me. I am reminded of a time when my partner Gordon and I camped in the enchanting Rocky Mountains of Colorado. The crackling of the campfire, sizzling of ingredients on the hot pan, and the joy of crafting a beautiful meal in the midst of nature inspired in me a love for straightforward yet nuanced recipes. To this day, the essence of that experience flavors every dish I create, including the Calabash and Shrimp Saute.
What You’ll Need
- 2 tablespoons vegetable oil
- 1 pound shrimp, peeled and deveined
- 2 cups calabash fruit, peeled and chopped
- 2 large onions, chopped
- 3 cloves of garlic, minced
- 2 bell peppers, cut into thin slices
- 2 tomatoes, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 6 cups cooked rice
- Fresh cilantro leaves for garnish
Method
Step One
Heat the vegetable oil in a large saute pan over medium heat.
Step Two
Add the shrimp to the pan and cook until they turn pink and are tender. This should take around 5 minutes. Once the shrimp are cooked, remove them from the pan and set them aside.
Step Three
In the same pan, add the chopped calabash fruit, onions, minced garlic, and sliced bell peppers. Stir-fry these until the onions become translucent and the peppers are tender.
Step Four
Add the diced tomatoes, salt, and black pepper to the pan. Stir to combine everything well and let it simmer for about 3 minutes.
Step Five
Return the cooked shrimp to the pan and drizzle with the lemon juice. Stir everything to distribute the lemon juice evenly.
Step Six
Serve the saute over the cooked rice.
Step Seven
Garnish with fresh cilantro leaves right before serving. Enjoy your Calabash and Shrimp Saute!
