CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668bbee2   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         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   
        
     Uncle Dirty Dave's Archives   
       
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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