Calabrian Gulf Shrimp Recipe

Cook the squash

Place the cubed butternut squash and 1/2 cup water or stock in a medium saucepan. Cover and bring to a simmer over medium heat. Cook until very tender, about 12–15 minutes; add a few tablespoons more liquid if it threatens to stick.

Blend to a smooth puree

Drain any excess liquid, reserving a tablespoon in case you need to thin. Transfer the cooked squash to a blender or use an immersion blender in the pot. Add 1 tablespoon butter, 2 tablespoons heavy cream, 1/8 tsp nutmeg, 1/2 tsp salt and 1/4 tsp pepper. Puree until completely smooth. Taste and adjust seasoning. Keep warm over the lowest heat or cover and set aside.

Toast and glaze pepitas

Heat a small dry skillet over medium heat. Add 3 tablespoons pepitas and toast, stirring frequently, until fragrant and just beginning to brown, 3–4 minutes. Add 1 teaspoon maple syrup, 1/4 tsp smoked paprika and 1/4 tsp fine sea salt; toss quickly in the pan so the pepitas are lightly glazed and the syrup caramelizes slightly, about 30–45 seconds. Remove to a plate and let cool. Chop coarsely if desired.

Prepare garnish

If using, rinse and dry microgreens or roughly chop parsley. Cut lemon into wedges.

Season the shrimp

Pat shrimp dry with paper towels. In a bowl toss shrimp with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper so they are lightly coated.

Sear shrimp with Calabrian chili

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When hot, add the minced garlic and sauté 20–30 seconds until fragrant (don’t brown). Add 1.5 tablespoons Calabrian chili paste and stir for 15 seconds to bloom the chile in the oil. Add the seasoned shrimp in a single layer and cook 1.5–2 minutes per side until pink and just cooked through. Reduce heat if the paste begins to darken too quickly.

Finish sauce

Remove skillet from heat and stir in 1 tablespoon unsalted butter and 1 tablespoon lemon juice, swirling to create a glossy, slightly spicy sauce that coats the shrimp. Taste and adjust with a pinch more salt or a squeeze of lemon if needed.

Assemble and serve

Spoon 3–4 tablespoons of warm butternut squash puree onto each plate, spreading into a shallow well. Arrange 6 shrimp per plate over the puree. Scatter toasted glazed pepitas over the shrimp and puree. Finish with a few microgreens or chopped parsley, a light drizzle of olive oil if desired, and serve with lemon wedges on the side.