HOW TO BOIL SQUASH RECIPES

FRESH SHRIMP BOIL RECIPE | ALLRECIPES

Fresh Shrimp Boil Recipe | Allrecipes image

This is how I prepare shrimp. You can eat these chilled, with cocktail sauce or add them to your favorite recipe. I love to add these shrimp to coctel de camaron (Mexican shrimp cocktail).

Provided by Jessica

Categories Mexican Recipes

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 (12 fluid ounce) can or bottle beer
½ onion, chopped
2 tablespoons red pepper flakes
2 tablespoons chopped fresh parsley
2 tablespoons salt
2 tablespoons butter
1 tablespoon chopped garlic
1 tablespoon pickling spice
1 teaspoon dried Mexican oregano
2 bay leaves
cold water, as needed
1 pound raw shrimp

Steps:

Mix beer, onion, red pepper flakes, parsley, salt, butter, garlic, pickling spice, oregano, and bay leaves in a saucepan; add enough cold water to fill the saucepan. Bring the mixture to a boil.
Drop shrimp into the boiling liquid, let the mixture return to a boil, and cook until shrimp are bright pink and the meat is no longer transparent in the center, about 5 minutes; drain.

Nutrition Facts : Calories 420 calories, CarbohydrateContent 19.9 g, CholesterolContent 375.7 mg, FatContent 15.2 g, FiberContent 4 g, ProteinContent 40.1 g, SaturatedFatContent 8.2 g, SodiumContent 7526.5 mg, SugarContent 3.4 g

RED LENTIL & SQUASH DHAL RECIPE | BBC GOOD FOOD

Red lentil & squash dhal recipe | BBC Good Food image

A hearty budget meal of spiced red lentils with butternut and tomatoes. Add coriander, cumin, turmeric and a dollop of mango chutney

Provided by Angela Boggiano

Categories Dinner, Main course

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 14

Ingredients

1 tbsp sunflower oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
½ tsp cayenne pepper
400g butternut squash, peeled and cut into 2cm (prepared weight)
400g can chopped tomato
1.2l chicken stock
1 heaped tbsp mango chutney
300g red lentil
small pack coriander, roughly chopped
naan bread, to serve

Steps:

Put the oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices and butternut squash. Combine everything together.
Tip in the chopped tomatoes, stock and chutney, and season well. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until the lentils and squash are tender. Stir in the coriander and serve with warmed naan bread.

Nutrition Facts : Calories 495 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 58 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 9 grams fiber, ProteinContent 42 grams protein, SodiumContent 0.6 milligram of sodium

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