This shrimp dish is so simple yet full of flavor while elegant enough to make for a dinner party. The shrimp are naturally sweet, and the mix of kale, arugula and spinach create a slightly spicy bed for them. The addition of softened goat cheese and roasted butternut squash add a rich decadence that is both powerful to your palate yet guilt-free.
Mis en place:
It’s important to prepare your ingredients ahead of cooking, especially with shrimp because they cook so quickly.
I peeled and cubed butternut squash and roasted it in olive oil, salt and pepper at 450 degrees for about 25 minutes. Here you can see I sautéed it with the greens quickly to reheat the squash and wilt the greens.
The shrimp was pan-seared in olive oil. First salt and pepper the shrimp, and when the pan and oil are hot place them into the oil. When they begin to turn opaque and slightly pink turn them over. Altogether it only takes about 3-5 minutes to cook these jumbo sized shrimp depending on how hot your pan is.
The plated dish is a beautiful medley of fresh greens, sweet shrimp and tangy goat cheese. Garnish with fresh lemon juice and minced Italian parsley (or chives) and a quick dusting of your favorite salt.
Recipe for 2 people ( can easily be doubled or even quadrupled!)
1/2 pound of wild American shrimp
1 butternut squash peeled and cubed ( you won’t use it all for this recipe, but you will use the rest!)
4 cups of your favorite greens ( I used a combo of kale, spinach and arugula)
2-4 ounces ounces ounces goat cheese (depends upon how cheesy you are)
1 thinly sliced red onion
2 large cloves of minced garlic
Extra Virgin Olive Oil
juice of one lemon
chopped Italian parsley
Sea salt and pepper
Mix the butternut squash in a bowl with a couple of tablespoons of olive oil and pepper. Transfer to a flat baking tray and roast at 450 degrees F for about 25-30 minutes, until starting to brown and crisp. Remove and let rest. In a saute pan add olive oil at medium high heat, then saute the sliced red onions until they start to brown. Add garlic and quickly toss around until browning, add a little lemon juice and remove. To the same pan add the greens and quickly wilt them over the heat and then add them to the onions and garlic mix and toss. At the same time add about half of the squash to the greens and onion mix and gently toss (you can reserve the rest of the squash for something else.)
In the same pan add a little more olive oil to coat and make sure the pan is hot, then place in the shrimp. Sear until translucent and turning pink, then turn with tongs or a spatula until pink all the way through. Remove quickly because they will keep cooking even without heat. Plate the dish first with the greens, squash and onion mixture, then the shrimp, crumble the goat cheese over top, sprinkle with chopped parsley and squeeze some lemon over top. Sprinkle a tiny bit of quality salt over top and enjoy with love!