Cardamom Ginger Shrimp

Cardamom Ginger Shrimp 

1 large spaghetti squash
2 Tbs. coconut oil, divided
1 large shallot, minced
1 tsp. powdered ginger
1 tsp. cardamom
1 tsp. vanilla salt
1 lb. baby rock shrimp, cooked and deveined (frozen)
1 cup full-fat coconut milk
1/2 tsp. freshly ground black pepper
2 Tbs. fresh basil, cut into chiffonade

 

Preheat oven to 425 degrees. 

 

Halve the squash and scoop out the insides. 

 

Put the two halves back together and tightly wrap in foil, to bake for about 90 minutes, or until super soft.

 

Once the squash is finished cooking and is cooling, melt 1 Tbs. coconut oil over medium heat in a large skillet. Add the shallot, ginger, cardamom and salt. Sauté until the shallot begins to crisp and caramelize. Add shrimp, continually stirring. Reduce heat to low and cover until the shrimp is completely cooked (or thawed and hot, in this case). 

 

Add coconut milk, a little extra vanilla salt, if you desire, and pepper. 

 

Reduce the sauce by about 25%.

 

To assemble and plate, scoop out the insides of the squash and mix with remaining 1 Tbs. coconut oil. Create a nice mound on each plate of the squash and spoon the delicious shrimp and sauce over the veggies. Top with bright green basil and a bit of extra vanilla salt.

 

Not only was I impressed with this meal and full of vigor for the joy it brought to the table, but I was particularly proud of the chosen wine pairing. The flavors of the shrimp, vanilla salt, coconut, and cardamom paired amazingly well with Besieged. A dramatic shift occurred with the pairing. What seemed to be a subtle, yet unique, plum and fruity aromatic flavor transitioned into an immense flavor of black cherry and spice. So very smooth and delicious.