During the autumn season, we are always looking for creative ways to use seasonal products such as pumpkin. Mixing butter with pumpkin and sage is a savory way to give flavor to seafood, especially shrimp or scallops. We decided to sauté shrimp with the infused butter and it made for a delicious meal. Not only was it tasty, but it turned the shrimp a nice orange color was perfect for this time of year. The shrimp could be served over rice or even buttered pasta to make it a wonderful meal.
Ingredients
- 1 1/2 lbs Raw Shrimp – medium size, peeled and de-veined
- 1 stick (8 tbsp) Softened Unsalted Butter
- 1 1/2 tbsp Unsalted Butter
- 1/4 cup Canned Pure Pumpkin
- 1 tbsp Fresh Sage – chopped
- 1/4 tsp Salt
- 1 Lemon – cut in half
Instructions
In a bowl or food processor, combine the softened butter, pumpkin, sage, and salt. Whisk or pulse until smooth. Add a 1/2 tablespoon of butter to a large skillet over medium-high heat. Add 1/3 of the shrimp to the skillet, making sure that the shrimp aren’t crowded, and cook until pink, about 2 to 4 minutes. Stir in 2 tablespoons of the pumpkin-sage butter and a squeeze of lemon juice. Remove the shrimp from skillet and repeat the steps until all of the shrimp has been cooked. Serve warm or at room temperature with picks.
This is a great idea. I’m thinking this might be good with all kinds of fish.
We definitely agree 🙂
Ohmygosh that sounds delish! 🌿🍤