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1
Put 1 tablespoon olive oil in a deep skillet over medium heat.
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2
When the oil is hot, add the shrimp and 1/3 of the sliced red onion.
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3
Cook until browned, at least 5 minutes.
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4
Turn the heat to high, and add salt, 1 tomato and the smashed garlic clove; continue cooking for another minute.
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5
Add 2 cups water, bring to a boil, then reduce heat and cook for 5 minutes, thickening slightly.
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6
Use an immersion blender to puree the mixture, then strain it.
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7
(This is your shrimp puree.)
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8
Carefully wipe the skillet clean, and add 2 tablespoons olive oil; put the skillet over medium heat.
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9
When the oil is hot, add the remaining red onion and chopped garlic clove and saute until they begin to brown, about 2 minutes.
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10
Add the rice and cook, stirring occasionally, until it is glossy and coated with oil, about 2 minutes.
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11
Add the second tomato, and let its liquid bubble away.
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12
Using a ladle, alternately add the shrimp puree, the squash puree and about 1 1/2 cups water to the skillet, about 1/2 cup or so at a time, stirring after each addition.
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13
When the liquid is just about evaporated, add more.
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14
The mixture should be neither soupy nor dry; stir frequently, keeping the heat at medium to medium-high.
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15
Begin tasting the rice about 20 minutes after you add it.
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16
You want it to be tender with a bit of bite; it can take as long as 30 minutes to reach this stage.
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17
When it does, adjust the seasoning.
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18
Serve with chopped chives or sprouts and fresh lime juice.
