Brown Butter Shrimp With Fried Sage and Pumpkin Seeds
3tablespoonscanola oildivided
¼cuppumpkin seeds
Handful of fresh sage leaves
7tablespoonssalted butterdivided
1poundshrimpshelled
Salt and pepper
Instructions
Pumpkin Polenta
In a saucepan, bring stock to a boil over medium-high heat. Constantly stirring with a wooden spoon, slowly pour in cornmeal.
Reduce heat to low. Cover and cook for 30 to 40 minutes, vigorously stirring about every 10 minutes. The polenta is done when the grains soften to your liking.
Once the polenta is tender to your liking, turn off heat and stir in smoked Gouda, pumpkin puree, heavy cream, remaining butter, nutmeg, salt and pepper. Top with brown butter shrimp, pumpkin seeds and sage. Enjoy!
Brown Butter Shrimp With Fried Sage and Pumpkin Seeds
While polenta cooks, turn the oven to 425 degrees and heat 2 tablespoons of canola oil over medium-high heat and fry sage until the edges brown. This should just take a matter of seconds. Remove from pan and fry the pumpkin seeds until browned. Set aside.
Melt 4 tablespoons of butter over medium heat until it turns brown. Whisk occasionally. Remove from heat.
After the polenta has cooked for about 20 minutes, toss shrimp with remaining oil, salt and pepper in a baking pan. Roast in the oven until no longer opaque, about five to seven minutes. Remove from oven and pour brown butter over shrimp. Cover with foil to keep warm if the polenta isn't quite ready.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.