Sunday, October 14, 2007

Pine Nut Shrimp In Butternut Sauce

From Zjelka Boyd at Contessa Seafood

Pine Nut Shrimp in Butternut Sauce
Serves 6


• 4 cups butternut squash, cut into one-inch cubes
• 5 cups heavy whipping cream
• 1/2 teaspoon fresh nutmeg
• 2 tablespoons sugar
• 1/2 teaspoon Allspice
• Black pepper, freshly ground

Pine Nut Butter Ingredients
• 1 cup pine nuts
• 1 cup unsalted butter, softened
• 2 small cloves garlic
• 2 pinches salt

Shrimp Ingredients
• 24 ounces Contessa large uncooked shrimp
• 1/2 cup basil, thinly sliced
• 4 tablespoons pine nuts
• Wooden skewers or rosemary twigs

In a medium saucepan combine butternut squash and heavy whipping cream. Simmer until cream thickens and squash becomes soft. Remove from heat. Puree in a food processor, then return mixture to saucepan on low heat. Season with spices and keep warm.

Pine Nut Butter Steps
Combine ingredients in a food processor. Pulse until mixture forms a smooth paste.

Shrimp Steps
Thaw shrimp per instructions on package. Coat shrimp with pine nut butter and place in a large skillet over medium heat. Sauté for 2 1/2 to 4 minutes. Shrimp will turn light orange outside and opaque white inside when fully cooked.

Pour 1 cup sauce into wine or martini glasses. Skewer shrimp and place into sauce. Garnish with basil and pine nuts.

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