Butternut Squash With Shrimp

Steps

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1. 1
   Heat olive oil in a large pan over medium heat. Slice butternut squash thinly and add to the pan.
   ▶ ≈0:11
2. 2
   Finely slice the pimiento pepper, onion, and garlic, then add to the squash. Season with black pepper, halved bird's eye peppers (stems removed), salt, and golden brown sugar. Mix well.
   ▶ ≈1:03
3. 3
   Maintain medium-low heat to cook the squash down. After about 20 minutes, if the squash is too dry, add half a cup of water and increase heat to medium-high, bringing to a gentle rolling boil until the squash breaks down completely.
   ▶ ≈2:06
4. 4
   Use the back of a spoon to crush and mash the squash until it breaks down into a paste-like consistency. Continue cooking for a total of about 30 minutes.
   ▶ ≈4:24
5. 5
   Prepare the shrimp: in a bowl, combine the small shrimp with curry powder, achar masala, and Caribbean green seasoning.
   ▶ ≈2:55
6. 6
   Add a small amount of olive oil to a non-stick pan and heat over medium heat. Add the seasoned shrimp and sear for 1–2 minutes until they take on color and begin to curl.
   ▶ ≈4:44
7. 7
   Transfer the seared shrimp back into the squash pan and mix well. Turn off the heat and let the residual heat from the cast iron pan evaporate any remaining moisture and gently finish cooking the shrimp without overcooking.
   ▶ ≈5:48