{"id":1038,"date":"2015-10-28T19:20:29","date_gmt":"2015-10-28T19:20:29","guid":{"rendered":"http:\/\/isobaresoffit.com\/?p=1038"},"modified":"2015-10-28T19:20:29","modified_gmt":"2015-10-28T19:20:29","slug":"pumpkin-sage-shrimp","status":"publish","type":"post","link":"https:\/\/isobaresoffit.com\/2015\/10\/28\/pumpkin-sage-shrimp\/","title":{"rendered":"Pumpkin-Sage Shrimp"},"content":{"rendered":"
We made this as an appetizer for our Halloween party, but it would be just as good over a bed of linguine noodles.\u00a0 The original recipe called for bay scallops, but we chose to use shrimp instead because we couldn’t get scallops.\u00a0 Since we’re in Colorado, finding fresh seafood can sometimes be a challenge, but based on the way our guests gobbled them up, shrimp seemed to be a fine alternative.<\/p>\n Ingredients<\/strong><\/p>\n Instructions<\/strong><\/p>\n In a bowl or food processor, combine the softened butter, pumpkin, sage, and salt.\u00a0 Whisk or pulse until smooth.\u00a0 Add a 1\/2 tablespoon of\u00a0butter to a large skillet over medium-high heat.\u00a0 Add 1\/3 of the shrimp to the skillet,\u00a0making sure that the shrimp aren’t crowded, and cook until pink, about 2 to 4 minutes.\u00a0 Stir in 2 tablespoons of the pumpkin-sage butter and a squeeze of lemon juice.\u00a0 Remove the shrimp from skillet and repeat the steps until all of the shrimp has been cooked.\u00a0 Serve warm or at room temperature with picks.<\/p>\n<\/a>
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