Sautéed Shrimp with a Pumpkin-Sage Butter

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.

Pumpkin-Sage Shrimp

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.

Pumpkin-Sage Butter
Sauté Shrimp
Stir in Pumpkin-Sage Butter
Shrimp Sautéed in Pumpkin-Sage Butter
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Achiote Marinated Salmon

We love the tastes of Mexico and have enjoyed a variety of special dishes throughout our many trips to the country. One of the things that we enjoy about Mexican dishes are the various spices and peppers that they use in them. This dish has spice, but it isn’t at all spicy. Achiote is made from a hard seed that is ground up and provides a deep red color to whatever it is prepared with. We made a simple paste from the Achiote, which comes as a thick block with the consistency of clay. Using fresh lime juice brightens up the dish and makes it even more savory. We chose to marinate salmon, but it would work well with any other firm fish and even pork or chicken. It is definitely a simple meal to prepare.

Fresh Ingredients

INGREDIENTS

  •  2 Salmon Filets – about 6 ounces each
  •  1/6 cup Fresh Lime Juice
  •  1/3 of a 3 1/2 ounce package of Achiote
  •  2 tbsp Vegetable Oil
Achiote Paste

INSTRUCTIONS

Combine the lime juice and the achiote paste in a food processor and mix it until it creates a smooth paste. Spoon about 2 tablespoons of the paste onto both sides of the salmon, making sure to coat it evenly using the back of a spoon. Let the fish marinade for about 15 to 20 minutes. Heat the vegetable oil in a non-stick skillet over medium-high heat. Place the salmon in the pan, skin side down, and cook for about 4 to 5 minutes until the skin gets crispy. Flip the fish and cook for another 3 to 4 minutes until the salmon is cooked through. Serve with your favorite side dish.

Marinating Salmon
Seared Salmon

 

Tilapia with a Lemon-Tarragon Cream Sauce

When we’re traveling, we love eating at restaurants that use a lot of fresh herbs with an abundance of taste. People don’t often use fresh herbs as much as they should at home, but we try to as often as possible. We grow several different herbs and enjoy using them in many of the recipes that we prepare. One of the herbs that we have been growing is Mexican tarragon and we wanted to find a way to incorporate that into one of our meals. We decided to make a cream sauce and have it with some breaded tilapia. It was a very light and refreshing dish.

INGREDIENTS

  •  3 Tilapia Filets
  •  1 cup All-Purpose Flour
  •  1 cup Panko Bread Crumbs
  •  1 Large Egg – whisked
  •  1 tbsp Whole Milk
  •  1 tbsp Garlic Powder
  •  1 clove Fresh Garlic – minced
  •  2 to 3 sprigs of Fresh Tarragon
  •  Juice of 1 Lemon
  •  3 tbsp Unsalted Butter
  •  1/2 pint Heavy Cream
  •  1/4 cup Chicken Stock
  •  1 tbsp Vegetable Oil
  •  Salt and Pepper to taste
Fresh Ingredients

INSTRUCTIONS

Strip the tarragon off of the stems and chop the leaves. Combine the cream, butter, lemon juice, chicken stock, minced garlic, salt and pepper, and 2 sprigs of chopped tarragon in a small sauce pan and heat just to a simmer and then reduce the heat to low. Cook until the sauce reduces and thickens. Create a dredging station with three shallow bowls.  Put the flour on the first bowl, whisk the egg and milk together on the second bowl, and mix the panko with one of the sprigs of tarragon, the garlic powder, and salt and pepper in the third bowl. Heat the oil and 1 tablespoon of butter in a large skillet to medium-high heat. Dredge the tilapia through the dredging station, coating with flour first, then the egg wash, and finally coating them with bread crumbs. Sauté the fish in the skillet until the breading browns and the fish is fully cooked, about 3 to 4 minutes per side. Serve with the cream sauce and your favorite side dishes.

Tarragon Cream Sauce
Breaded Tilapia
Tilapia with Tarragon Cream Sauce and Roasted Beets