Pan Seared U10 Shrimp Recipe

Cooking Instructions

1. 1

   Prepare the Butternut Squash Purée

   Peel and chop the butternut squash into cubes. Boil the squash in salted water until tender, about 15 minutes. Drain and transfer to a blender. Add 1 tablespoon of butter, salt, and pepper to taste. Blend until smooth. Set aside.

2. 2

   Sauté the Spinach

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the fresh spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper. Remove from the skillet and set aside.

3. 3

   Pan Seared Shrimp

   In the same skillet, add the remaining olive oil and 2 tablespoons of butter. Heat over medium-high heat. Once hot, add the U10 shrimp in a single layer. Cook for 2-3 minutes on one side until golden brown. Flip the shrimp and add the remaining butter. Cook for an additional 2-3 minutes until shrimp are cooked through and opaque.

4. 4

   Plate the Dish

   On a plate, spread a layer of butternut squash purée. Top with the sautéed spinach and then the pan-seared shrimp. Drizzle any remaining butter from the skillet over the top. Serve immediately.