Jheega Shrimp and Squash in Creamy Mustard Sauce

Ingredients

• 3 cups butternut squash cubed peeled () ( 1 1/2 pounds)
• 3 tablespoons dijon mustard 
• 1.5 tablespoons mustard dry
• 0.3 cup cilantro leaves fresh chopped
• 1.5 tablespoons garlic minced
• 0.3 cup julienne-cut ginger fresh peeled
• 0.8 cup green onions chopped
• 0.3 teaspoon ground cloves 
• 1.5 tablespoons ground cumin 
• 0.8 teaspoon ground pepper red
• 1 teaspoon kosher salt 
• 1 tablespoon juice of lemon fresh
• 3 pounds shrimp deveined peeled
• 2.5 tablespoons vegetable oil divided
• 0.5 cup water divided

Equipment

• bowl
• frying pan

Directions

1. Combine 1 tablespoon oil, dry mustard, cumin, garlic, and red pepper in a large bowl.
2. Add shrimp; toss gently to coat.
3. Let stand 15 minutes.
4. Combine squash, ginger, cloves, and 1/4 cup water in a large nonstick skillet over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 3 minutes or until squash is crisp-tender.
5. Remove squash mixture from pan.
6. Add 1 1/2 tablespoons oil to pan; increase heat to medium-high.
7. Add green onions to pan, and saut 1 minute.
8. Add shrimp; saut 3 minutes. Stir in squash mixture, 1/4 cup water, Dijon mustard, and salt; bring to a boil. Cover and cook 2 minutes. Stir in juice, and sprinkle with the cilantro.
9. Serve immediately.