Shrimp with Pomegranate, Quinoa, and Butternut Squash (serves 2)



Shrimp with Pomegranate, Quinoa, and Butternut Squash
For a Near Eastern Friday Night in SE Pennsylvania (serves 2)

Glyn cooks mainly (ok, entirely) from instinct and availability. Tonight we have a pomegranate and a butternut squash sitting on the counter….oh, and shrimp, so…

As last night’s Tuscan dinner sinks slowly in the west, we journey eastward for this fusion dinner worthy of the Magi. Shrimp from the sea, quinoa and squash from the earth, and pomegranate from the spirit, make this a meal of Biblical proportion. Outside, the ice has melted, it’s raining, the weather is heating up and the forecast is threatening thunderstorms, which we receive as the energy of nature affirming the power of this dish. The wine? Pro-mis-Qous Red from Napa, because, well, we prefer Reds.

WARNING: This may well be the most flavorful dish you have ever eaten in your life. And Will thinks it might have aphrodisiac qualities as well. ~ Glyn & Will

For the Foundation
½ cup quinoa
1 cup water
1 chicken bouillon cube
2 tbsp. pomegranate seeds

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Combine and cook in a rice cooker

For the Shrimp & Squash
1 ½ cups butternut squash cubed
1 cup water

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Boil until tender

12 oz shrimp, peeled and deveined
1 Tbsp olive oil
2 Tbsp shredded coconut
¼ tsp Baharat
¼ cup pomegranate seeds (yes!)
2 tbsp. sushi vinegar
Salt, pepper, garlic powder

Sautee shrimp in oil until cooked
Add the salt, pepper, Baharat and coconut
As the coconut brown, add the vinegar and deglaze the pan.
Drain the squash and combine with the shrimp

Plate on top of the quinoa.


For the Garnish
¼ cup thinly sliced green onion

This entry was posted by Glyn Ruppe-Melnyk.

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