Friday, November 15, 2013

Recipe: Authentic (Ish) Pumpkin Roti

This recipe is really tasty, not at all expensive, and easy to boot!

Authentic (Ish) Pumpkin Roti

For a hearty single serving or 2 smaller servings you will need:

About 2 cups of some kind of winter squash (I like butternut, but pumpkin is good too)
About 1 small white or yellow onion, diced
10 large frozen shrimp, thawed and diced
2-3 cloves garlic, crushed
Teensy bit of sambal oelek (traditionally use small very hot pepper)
Sea salt to taste (just a dash unless you want to use more)
Spritz of oil
Black pepper (just a wee bit) optional
Roti, whole-grain tortilla or whole-gain pita (about 1.5 or so)

In a medium pot over medium heat, heat healthy oil of your choice (olive, coconut or safflower--I
used safflower this time) and throw in onions, garlic, sambal oelek, salt and pepper.  Saute quickly and then lower temperature to low, and cover.  Allow the onions to "sweat", stirring occasionally, until they're turning a little translucent.  Don't allow them to brown.

Cooked onions + squash

When the onions are finished, raise the temp to medium-low (depending on your oven) and add the winter squash cubes, and cover again.  Stir every 5 minutes or so, helping the cubes along as they break down.  When the squash is nearly cooked, add the shrimp, and fold it into the squash.  Cover and cook for about another 5 minutes, or until all the shrimp have turned white and pink.  If there's any grey, or if they appear translucent at all, they're not quite cooked.  

Shrimp added - still raw
When it's finished, place it into a bowl.  Using small pieces of bread, scoop the mixture with your hands, and eat!  You can use a spoon to put it on the pieces if you like, but it's more fun the other way. :)

What's left after I finished eating - forgot to take a before pic! lol

This recipe re-heats really well, just be sure not to over-heat it, so that the shrimp don't overcook and get tough.  

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