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.