Friday, September 21, 2018

Pumpkin Seafood Curry #Pumpkin Week #FishFridayFoodies

This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.

Beautiful tender shrimp and chunks of white fish cooked up  in a curried pumpkin sauce.  This delicious stew can be on your table in less than an hour.  Perfect for your next Fish Friday meal.


Please join me today as I celebrate the final day of Pumpkin Week with the Fish Friday Foodies team.......



POOF....just like that it is the last day of Pumpkin Week.  It has been quite the ride with tons of amazing recipes being shared each day.  This is also the last day to enter to win one of three great prize packages from our sponsors.  You can head over to my Welcome Post to learn more about our sponsors, see what they are raffling and enter into the contest.

I want to give one more HUGE shout-out to our host, Terri of Love and Confections, and her co-host, Christie of A Kitchen Hoor's Adventures.  These events are a lot of work and I appreciate all they do for us.


Today Pumpkin is sharing the spotlight with Shrimp and some Pickerel (aka Walleye) in a hearty, spicy stew that includes diced pumpkin and pumpkin puree.



I decided to share this recipe because today is also the third Friday of the month.  Each month on the third Friday, I and some of my blogging friends, post a Fish/Seafood recipe based on a theme chosen by one of our members.  This month my friend Cam of Culinary Adventures with Camilla asked us to share fish/seafood stews.



Let's take a look at what stews the others are sharing.  Should you be interested in joining us each month just leave a comment on the bottom of this post with your blog name and I will be happy to add you to our group.





Now let's see what Pumpkin Creations the members are finishing out the week with........

Beverages:

Pumpkin Appletini from Love and Confections
Pumpkin Juice from House of Nash Eats
Pumpkin Old Fashioned from The Redhead Baker
Pumpkin Pie Milkshake from The Beard and The Baker

Savory:

Black Futsu Pumpkin Pizza from Culinary Adventures with Camilla
Cheesy Pumpkin Pasta Bake from Hezzi-D's books and Cooks
Ham & Cheese Stuffed Pumpkin Rolls from Amy's Cooking Adventures
Mincemeat Pumpkin Pie from 4 Sons 'R' Us
Pumpkin and Seafood Stew from A Day in the Life on the Farm
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Grilled Cheese Sticks from Cindy's Recipes and Writings
Pumpkin Pepperjack Macaroni and Cheese from Cooking with Carlee
Pumpkin Ravioli (Tortelli di Zucca) from Caroline's Cooking
Pumpkin Sausage Penne from Jonesin' For Taste
Roasted Pumpkin Pizza (Keto) from Grumpy's Honeybunch

Baked Goods & Desserts:

Chocolate Cream Cheese Pumpkin Cake from Rants From My Crazy Kitchen
Chocolate Dipped Pumpkin Truffles from The Chef Next Door
Chocolate Truffle Pumpkin Pound Cake from Family Around the Table
No Bake Pumpkin Cream Cheese Pie from Eat Move Make
Pumpkin Bacon Waffles with Cinnamon Syrup from For the Love of Food
Pumpkin Caramel Scones from Cookaholic Wife
Pumpkin Cheddar Biscuits from A Kitchen Hoor's Adventures
Pumpkin Chia Pudding from April Golightly
Pumpkin Chocolate Cheesecake Bars from Who Needs A Cape?
Pumpkin Chocolate Chip Muffins from The Crumby Kitchen
Pumpkin Chocolate Donuts from The Bitter Side of Sweet
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from Daily Dish Recipes
Pumpkin French Toast Loaf from Seduction In The Kitchen
Pumpkin Fudge from Sweet Beginnings
Pumpkin Lava Cakes from The Spiffy Cookie
Pumpkin Muffins from Everyday Eileen
Pumpkin Pie Dessert Dip from Hardly A Goddess
Pumpkin Pie Krispie Treats from The Mandatory Mooch
Pumpkin Pop Tarts from Platter Talk

This recipe that I'm sharing with you today is just a guideline.  You can use any seafood or fish that you like or have on hand.  Shrimp is always in my freezer and my friends, John and Kirsten, had gifted us with some fresh Pickerel that they had caught while fishing off of their dock.  I used mild curry because my husband is spice sensitive but you can use medium or hot curry if that's what you like.  


#pumpkin, #whitefish, #shrimp, #stew, #seafood, #curry, #spicy,
Stews, Entrees, Seafood,
Caribbean Fusion
Yield: 4 servingsPin it

Pumpkin Seafood Curry

Beautiful tender shrimp and chunks of white fish cooked up in a curried pumpkin sauce. This delicious stew can be on your table in less than an hour. Perfect for your next Fish Friday meal.
prep time: 10 minscook time: 40 minstotal time: 50 mins

ingredients:

2 T. olive oil
1 1/2 c. pumpkin, cut into small dice
1/2 large Vidalia onion, sliced
salt and pepper, to taste
2 t. ginger paste
3 cloves garlic, minced
1 (15 oz) can diced tomatoes
1 c. pumpkin puree
2 c. vegetable broth
1/2 c. half and half
1 t. curry powder
1 dash siracha
1/2 lb. large raw shrimp, peeled, tails removed and deveined
1/2 lb. pickerel or other white fish filet, cut into chunks
Steamed rice, for serving

instructions

Heat olive oil in large dutch oven or deep skillet over med high heat.  Add the pumpkin and cook, stirring until it begins to brown in spots, about 6 minutes.  Add the onions, season with salt and pepper,  and continue to cook and stir until tender, another 5 to 6 minutes.

Stir in the  ginger and garlic and cook until fragrant, about 1 minute.  Add the tomatoes with their juices to the pan along with the pumpkin puree. Cook and stir until liquid dissipates a bit and the pumpkin turns a golden brown, about 5 minutes.  Stir in the broth, cream, curry powder and siracha.  Cook for about 15 minutes, until sauce thickens a bit.  

Stir in the fish and shrimp.  Cover and cook until shrimp are bright pink and fish is flaky, about 4-5 minutes longer.  

Serve over steamed rice.
Created using The Recipes Generator

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

10 comments:

  1. I have been waiting all week for you to post this recipe, Wendy! Thank you. So many delicious flavors here. I can't wait to try it.

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  2. Sounds perfect for the fall season!

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  3. Great way to combine both events! This sounds amazing. So many flavors in a bowl!

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  4. I can just imagine this rich sauce, Wendy. I love the addition of pumpkin to your curry!

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  5. A delicious and tasty curry Wendy!

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