Name: Seared Shrimp with Gingered Butternut Squash
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: ½ butternut squash, seeded; ½ cup shelled pumpkin seeds; 2 tablespoons fresh micro Thai basil or chopped fresh regular Thai basil; ½ fresh red Thai chile; 1 cup peeled and grated fresh ginger; 2 tablespoons grape seed, corn, or other neutral oil; 1 pound large shrimp, peeled and deveined; 1½ teaspoons extra virgin olive oil; ¼ teaspoon salt; 1 cup fresh lemon juice; 1 cup sugar; Salt and freshly ground white pepper; 5 tablespoons unsalted butter; 1½ teaspoons crushed red pepper flakes; 3 tablespoons whole star anise

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

The silky butternut squash purée adds a spiced sweetness to the crisp shrimp. This is an ideal starter for a fall dinner.

Ingredients

Pumpkin Seeds

½ cup shelled pumpkin seeds
1½ teaspoons extra virgin olive oil
¼

Method

To make the pumpkin seeds: Preheat the oven to 350°F. Line a rimmed baking sheet with some parchment paper.
Toss the pumpkin seeds with the oil and salt. Spread in a single layer on the baking sheet. Bake, stirring once, until golden and fragran