The days are short and the air has turned properly cold. Toronto is deep in autumn now.
In Canada, Thanksgiving comes before Halloween, and this year it falls on Monday, October 12. It's a day for gathering around the table and saying thank you.
Not long ago I shared a chicken and winter melon recipe. This time I made it with shrimp instead, and it turned out so good that I had to share it.
Toronto Has No Ocean, but the Seafood Is Wonderful
Toronto may be far from the sea, but the shrimp and lobster here are surprisingly delicious. If you'd like something a little different next to the turkey on your Thanksgiving table, this soup is a lovely addition.
Shrimp & Winter Melon Soup
Shrimp shells and heads make a rich, sweet broth, and the winter melon soaks it all up. A little ginger keeps it warming and fresh. It's gentle, comforting, and perfect for a cold night.
Ingredients (serves 3–4)
- Winter melon: 1–2 lb (about 450–900 g)
- Shrimp: ½ lb (about 225 g), shell-on, heads if you can find them
- Water: 750 ml (about 3 cups)
- Ginger: a few thin slices ( about a thumb-sized piece)
- Sake: 2 tbsp
- Mirin: 1 tbsp
- Dashi powder: 1 tsp
- Sea salt: ½ tsp
- Cornstarch: 1 tbsp, mixed with 1 tbsp water
- Oil: 1 tsp( neutral oil or sesame oil...or extra virgin olive oil)
- Green onion (scallion): 1–2 stalks, thinly sliced, for garnish
Winter melons vary in size, so adjust to taste. If you use a larger one, taste and add a little more salt.
Want it more soup-like? Increase the water to about 1 litre (4 cups). The melon releases its own liquid as it cooks, so add the cornstarch slurry a little at a time until the texture feels right.
Method
- Peel and seed the winter melon, then cut it into bite-sized pieces.
- Remove the shells and heads from the shrimp and set them aside for the broth. Sprinkle the shrimp meat with a little sake and let it sit for 5 minutes.
- In a pot, heat a little oil and sauté the ginger and shrimp shells and heads until fragrant. Add the water and sake, then simmer for about 5 minutes. Remove the shells.
- Add the winter melon, mirin, dashi powder, and sea salt. Simmer for 15–20 minutes until tender.
- Add the shrimp. Once they turn pink, stir in the cornstarch slurry just before turning off the heat.
- Ladle into bowls and top with sliced green onion.
Tips
- Sake and mirin soften any fishy smell and add a gentle sweetness.
- Add the shrimp last so they stay tender.
- Because the shells make such a flavourful broth, you only need a little dashi powder.
- Sautéing the ginger and shells first brings out more aroma and flavour.
- Add the green onion at the end so it stays bright and fresh.
A Quiet "Thank You" This Autumn
Holding a warm bowl in both hands on a cold night, cooking something simple and sharing it with someone: maybe that's what gratitude really looks like.
If you'd like to put your thanks in writing this season, here are a few things from our little shop.
✉️ Today's Sign Postcard Set (limited edition)
Ten different illustrated postcards with premium envelopes, in a small run of just 10 sets. Each card carries a short message, so they're lovely to write on and send to someone you're thankful for.
📅 2027 Japandi Art Calendar
A large wall calendar with a gentle sheep and a different Japanese lucky charm each month. A thoughtful host gift, or a way to bring a little luck into your own home.
🧡 Orange Journal
A journal for noticing small signs and moments in your everyday life, and for writing down what you're grateful for.
🧥 "You Deserve Everything" Sweatshirt
Embroidered and cozy, in Black, Shadow, or Bone. Perfect for chilly autumn evenings.
👉 Shop all at alterstandard.com
From my table to yours: Happy Thanksgiving! 🍂
Alter Standard, Toronto
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