The difficult part of this recipe is simply preparation. Shelling the shrimp, chopping and peeling squash. Luckily, I have a houseful of people right now to help me with that (or Mom, who fills in for the work of at least two), so all I had to do this time was put it together 🙂
Toss about 1/2 – 1 lb shrimp with ginger and marinate about 30 min.
1 tbsp fresh grated ginger
2/3 cup shallot, finely diced
1 clove garlic, finely sliced
3 star anise
3 tbsp butter
Saute until softened. Add 2 lb squash, 4 cups chicken/veg stock, 2 cups water. Simmer until tender. Remove star anise. Blend.
Saute shrimp and divide into bowls or toss directly into the pot – they will sink anyway.
Source: Gourmet 2002 via Epicurious.