Grilled Prawns with Pumpkin Puree and Sage Brown Butter

Instructions

1. 1

   Heat 2 tablespoons of butter in a saucepan over medium heat. Sauté the diced shallot and minced garlic until fragrant and soft, about 2 minutes.

   Tip: Don't let the garlic brown, as it will become bitter.

2. 2

   Add the pumpkin puree and vegetable stock to the pan, stirring well to combine. Simmer for 5 minutes until slightly thickened, then season with half the salt and a pinch of black pepper.

   Tip: For a smoother texture, blend the pumpkin mixture with an immersion blender.

3. 3

   Pat the prawns dry with paper towels and toss with olive oil, smoked paprika, lemon zest, remaining salt, and black pepper in a bowl.

   Tip: Drying the prawns helps them develop a better sear on the grill.

4. 4

   Heat a grill pan or outdoor grill to medium-high heat. Once hot, grill the prawns for 2-3 minutes per side until they turn pink and opaque throughout.

   Tip: Don't overcrowd the pan; grill in batches if necessary to ensure even cooking.

5. 5

   While the prawns cook, melt the remaining 4 tablespoons of butter in a small skillet over medium heat. Add the sage leaves and fresh thyme, cooking until the butter turns golden brown and fragrant, about 3-4 minutes.

   Tip: Watch the butter carefully to prevent it from burning; it should smell nutty and toasty.

6. 6

   Divide the warm pumpkin puree among four serving plates, creating a shallow well or bed for the prawns.

   Tip: Warm plates will keep the dish hot longer.

7. 7

   Arrange 5 grilled prawns on top of each pumpkin puree portion. Drizzle the sage brown butter over the prawns and puree, then garnish with crispy sage leaves.

   Tip: Pour the brown butter carefully to coat both the prawns and the puree.

8. 8

   Finish with a squeeze of fresh lemon juice and a final sprinkle of sea salt. Serve immediately while the brown butter is still warm.

   Tip: The acidity of the lemon brightens all the rich autumn flavors.