Originally a cocktail (hors d’oeuvre) recipe, this is lightened up and flavored with squash, one of the foods used by the native Indian tribes.
1½poundsprawns, shelled and deveined
Salt and pepper
¼cup minced scallion
¼cup minced cilantro
¼cup minced, peeled, and seeded tomato
⅛teaspoonground black pepper
1pinch minced habanero pepper or ají pepper, seeded, or hot sauce
1pound small squash pumpkin, peeled and diced (about 2cups)
1 large onion, diced
¼teaspoonground white pepper
½cupvegetable or fish stock
¼teaspoonají sauce or hot sauce
PREPARE PICADILLO AHEAD OF TIME: In a nonre-active bowl, combine scallion, cilantro, tomato, lime juice, salt, and pepper. Add oil and hot pepper to taste. Refrigerate until ready to serve (this is best if made day before).
Preheat the oven to 350°F.
PREPARE THE SQUASH SAUCE: Place squash, onion, garlic, oil, salt, turmeric, and pepper in a bowl and toss. Transfer to a baking dish. Bake for 30 minutes or until the vegetables are very tender. Remove from the oven, allow to cool a bit, and transfer to a blender. Add the stock and blend until smooth. Taste for salt and add more if necessary. Add ají or hot sauce (adjusting amount to taste).
Sprinkle prawns with some salt and pepper. Add 1teaspoon of oil to the pan and add prawns. Place over medium heat and cook prawns for 2 minutes per side. Remove pan from the heat and add the squash sauce and yogurt. Mix well, scraping up any bits from the pan. Serve hot with picadillo on the side.