| 10 | 27 | 347 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 12 min | 2 |
| 300 gm | Shrimp, raw (Peeled and deveined) |
| 300 gm | Pumpkin (Peeled and cut in 3/4 inch cubes) |
| 1 1/2 tbsp | Ghee |
| 2 stalk(s) | Green onion (Cut in 1/4 slices) |
| 1/2 tsp | Sea Salt (To taste) |
| 1/2 tsp | Black pepper (Freshly ground; to taste) |
| 1 tbsp | Extra virgin olive oil |
| 2 clove(s) | Garlic (Finely grated) |
| 1 tbsp | Cilantro (coriander) (Fresh, chopped) |
| 1 tbsp | Balsamic vinegar |
1. Make the sauce: finely grate the garlic and ginger, then in a small bowl, mix with the olive oil, balsamic vinegar, and finely chopped cilantro. Alternatively, you can prepare the sauce in the blender.
2. Peel the pumpkin, slice into 3/4 inch cubes, and add some salt and pepper.
3. In a pan heat 1 tablespoon ghee and cook the shrimp for approximately 90 seconds. Set aside.
4. Add the remaining oil to the pan and then saute the green onions for 1 minute.
5. Add the pumpkin and cook on low for about 5-6 minutes, until the pumpkin is almost done. Add progressively some water, one tablespoon at a time, as needed; make sure it is not too liquidy.
6. Add the shrimp and continue cooking for 3 more minutes.
7. Pour the sauce on top and serve.
| Meat | 1.7 |
| Vegetables | 2.8 |
