Peanut & Shrimp Soup
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Preheat oven to 450 degrees F. Grease a 15x10-inch foil-lined baking pan; place squash, cut sides down, in pan. Roast 35 to 45 minutes or until tender when pierced with a fork. Cool slightly. Scoop pulp from shells; mash (you should have about 2 cups mashed squash).Advertisement
Combine cumin, salt, ground pepper, coriander, cinnamon, and turmeric in a small bowl. Place shrimp in a medium bowl. Sprinkle 2 teaspoons of the spice mixture over shrimp; stir. Refrigerate while you prepare the soup.
For soup, heat sesame oil in a 4- to 5-quart pot over medium heat. Add onion, bell pepper, chile pepper, garlic, and ginger; cook about 5 minutes or until tender. Add curry paste, soy sauce, and the remaining spice mixture. Stir in mashed squash, tomatoes, and peanut butter. Stir in vegetable broth. Bring to boiling; reduce heat. Simmer, covered, 30 minutes.
Meanwhile, lightly coat a 12-inch nonstick or heavy cast-iron skillet or grill pan with cooking spray. Heat over medium-high heat. Add shrimp in a single layer. Cook 5 minutes or until shrimp are opaque, turning once. Cook carrots in a saucepan in a small amount of boiling water 4 to 5 minutes or just until tender; drain.
Divide soup among eight serving bowls. Top with carrots and shrimp.
Tips: Substitute 2 cups thawed frozen cooked winter squash for the butternut squash; omit roasting the squash.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
If you prefer, prepare your own julienne carrots by peeling about 4 medium carrots and cutting them into matchstick-size pieces.
2 lean protein, 1 1/2 starch, 1 fat