Shrimp with Roasted Butternut Squash

Name: Shrimp with Roasted Butternut Squash
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 tablespoon sesame oil; 1½ pounds butternut squash, peeled, halved lengthwise, seeded, and cut crosswise into ½-inch slices; 2 tablespoons black sesame seeds, toasted; 2 tablespoons rice vinegar; ⅛ teaspoon minced fresh red Thai chile; 2¼ teaspoons nam pla (Thai fish sauce); 3 tablespoons extra virgin olive oil; 2 tablespoons mirin; Salt; 16 large shrimp, peeled and deveined; 1 teaspoon crushed red pepper flakes, or to taste Salt; 2 tablespoons thinly sliced shallots; ⅓ cup extra virgin olive oil; 1 apple, preferably Granny Smith, peeled, cored, and julienned; Cayenne pepper

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This is an odd pairing that makes a wonderful autumn dish. The heat from the red pepper flakes and the rich vinaigrette (you can use any vinaigrette you like, but I really love the black sesame) bring all the flavors together.

Ingredients

Black Sesame Vinaigrette

2 tablespoons thinly sliced shallots
2 tablespoons mirin
2

Asia
Fish course
Pescatarian
Autumn
Gluten-free

Method

To make the vinaigrette: Put the shallots and mirin in a small saucepan over medium-high heat. Bring to a boil, then cook for 1 minute and remove from the heat. The shallots should remain crunchy.
Transfer the shallots and mirin to a mixing bowl and add the sesame seeds. Whisk in the remaining ingredients for the vinaigrette and season to taste with salt