Orange-dill shrimp in squash boats - bon appetit

4 servings

Ingredients

Quantity Ingredient
2 smalls Acorn or butternut squash, split lengthwise, seeds and strings removed from center
8 tablespoons (1 stick) butter
1 tablespoon Firmly packed golden brown sugar
¼ teaspoon Salt
⅓ cup Thinly sliced red onion
1½ pounds Large uncooked shrimp, peeled, deveined
3 tablespoons Matchstick-size strips orange peel (orange part only)
½ cup Orange juice
½ cup Dry white wine
2 teaspoons Chopped garlic
2 tablespoons Chopped fresh dill OR
2 teaspoons Dried dillweed

Directions

Preheat oven to 350'F. Place squash cut side up in 13x9x2-inch baking dish. Dot each squash half with ½ T butter. Sprinkle brown sugar and salt over squash. Pour enough water into dish to reach depth of 1 inch. Cover with foil and bake until squash are tender, about 40 minutes. Loosen foil and tent squash to keep warm.

Melt 2 T butter in heavy large skillet over medium heat. Add onion; saute 2 minutes. Add shrimp and orange peel and saute until shrimp are almost cooked through, about 2 minutes. Increase heat to high; stir in orange juice, wine and garlic. Cook until shrimp are just cooked through and sauce is slightly thickened, about 2 minutes.

Using slotted spoon, transfer shrimp to plate. Remove skillet from heat. Gradual- ly add remaining 4 T butter, whisking just until melted. Stir in dill. Season with salt and pepper. Return shrimp to skillet; toss to coat with sauce.

Place 1 squash half on each of 4 plates. Spoon shrimp-dill mixture over squash and serve.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>

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