Caveman Cuisine: Coconut Curry Shrimp and Roasted Acorn Squash

Tantalize your taste buds with this Indian-inspired dish.  Slow-roasted acorn squash substitutes for rice and its sweet flavor nicely balances out the spicy curry.

Ingredients

1 medium acorn squash

1 small package frozen salad shrimp

1 head broccoli (broken into small florets)

1 large green pepper (sliced into medium pieces)

1 bunch fresh cilantro (chopped)

1/4 cup coconut milk

1 tablespoon chili-pepper flakes

1 tablespoon curry powder

3 cloves garlic (sliced)

2 tablespoons light olive or sesame oil

1/2 cup water or organic chicken broth

Fresh black pepper

Directions

Prepare the acorn squash by cutting in half (lengthwise) with a sharp knife.  Rub the squash with a light coating of olive oil and season with black pepper.  Place on a cooking sheet (covered with aluminum foil for easy cleanup) cut side down.  Bake in an oven pre-heated to 350 degrees for 30-40 minutes or until the skin pierces easily with a fork.

Defrost the shrimp by placing in a colander and running under cold water for 2-3 minutes.  Place on a paper towel and set aside.  

In a saute pan, heat 2 tablespoons of oil to medium heat.  Add the broccoli and green pepper, sauteeing until they begin to soften.  Add the garlic and stir through.  Add the shrimp and curry powder and cook for an additional 2-3 minutes.  Add the coconut milk, water, and chili-pepper flakes and reduce the heat to low.  Partially cover and let simmer for 10-15 minutes.

When the squash is ready, plate 1/2 acorn squash and partially mash the inside with a fork.  Stir the cilantro into the curry and pour 1/2 the curry mixture over the squash.

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Saturday Night Salad

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About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.