Grilled Prawns with Pumpkin Puree and Sage Brown Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish came together for me one autumn evening when I wanted something special but didn't have hours to spend cooking. Grilled prawns with pumpkin puree and sage brown butter hits that sweet spot between impressive and doable, ready in under an hour from start to finish. The prawns cook in just minutes on the grill while the velvety pumpkin puree simmers gently, and that nutty brown butter with fresh sage ties everything together beautifully. Pumpkin is packed with beta carotene for eye health, and the whole meal comes together affordably with ingredients you probably already have on hand. It's the kind of dish that feels fancy enough for guests but simple enough for a weeknight treat.
Ella x
Ingredients
- 20large prawns(peeled and deveined)
- 473 mlpumpkin puree(fresh or canned)
- 6 tablespoonsbutter(divided)
- 12fresh sage leaves
- 3garlic cloves(minced)
- 1shallot(finely diced)
- 118 mlvegetable stock
- 3 tablespoonsolive oil
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 2 sprigsfresh thyme
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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