Orange-Dill Shrimp In Squash Boats

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Servings: 4 Difficulty: Advanced
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Bright citrus-infused shrimp nestled in tender, caramelized squash halves.
Orange-Dill Shrimp in Squash Boats - Bon Appetit recipe image
Orange-Dill Shrimp in Squash Boats - Bon Appetit recipe image
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Orange-Dill Shrimp In Squash Boats

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 450

Description

This elegant yet approachable dish features succulent shrimp sautéed in a vibrant orange-dill butter sauce, served over tender acorn or butternut squash boats. The squash is baked with a touch of brown sugar and butter to bring out its natural sweetness, creating a perfect bed for the bright, aromatic seafood. The combination of fresh dill, orange zest, and white wine creates a sophisticated flavor profile that feels special without being overly complicated. It is an excellent choice for a weekend dinner party or a midweek treat that impresses guests.

Ingredients

Directions

  1. Preheat oven to 350°F (177°C).
  2. Cut squash in half lengthwise and remove seeds and strings.
  3. Place squash cut side up in a 13x9x2-inch baking dish.
  4. Dot each squash half with 1 tablespoon of butter.
  5. Sprinkle brown sugar and salt over the squash.
  6. Pour enough water into the baking dish to reach a depth of 1 inch.
  7. Cover dish tightly with foil and bake until squash is tender, about 40 minutes.
  8. Loosen foil and tent squash to keep warm while preparing the shrimp.
  9. Melt 2 tablespoons of butter in a heavy large skillet over medium heat.
  10. Add sliced red onion and sauté for 2 minutes until softened.
  11. Add shrimp and orange zest strips; sauté until shrimp are almost cooked through, about 2 minutes.
  12. Increase heat to high and stir in orange juice, white wine, and garlic.
  13. Cook until shrimp are just opaque and sauce is slightly thickened, about 2 minutes.
  14. Using a slotted spoon, transfer shrimp to a plate and set aside.
  15. Remove skillet from heat.
  16. Gradually whisk in remaining 4 tablespoons of butter until melted and emulsified.
  17. Stir in chopped dill.
  18. Season sauce with salt and pepper to taste.
  19. Return shrimp to skillet and toss gently to coat with sauce.
  20. Place one squash half on each of 4 plates.
  21. Spoon the shrimp-dill mixture over the squash and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 28g44%
Saturated Fat 18g90%
Cholesterol 210mg70%
Sodium 350mg15%
Total Carbohydrate 15g5%
Dietary Fiber 3g12%
Sugars 8g
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.

Substitutions: If acorn or butternut squash are unavailable, delicata squash works well. You can substitute apple juice or chicken broth for the white wine if preferred.

Tips: Ensure the squash is fully tender before serving. If the sauce breaks, whisk vigorously over low heat to re-emulsify.

Variations: Add a pinch of red pepper flakes for a subtle heat. Fresh parsley can be used in place of dill for a different herbal note.

Keywords: shrimp, squash, orange, dill, seafood, autumn, dinner, baked, butter, white wine, easy, elegant, healthy
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