Grilled Shrimp with Pumpkin Puree and Sage Brown Butter

Instructions

1. 1

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: A well-oiled grill prevents shrimp from sticking and creates better grill marks.

2. 2

   In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the diced shallot and cook for 2 minutes until softened, then stir in the minced garlic and cook for another minute until fragrant.

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

3. 3

   Add the pumpkin puree and vegetable broth to the saucepan, stirring well to combine. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally to prevent sticking.

   Tip: Simmer gently rather than boil to maintain the smooth texture of the puree.

4. 4

   Remove the pumpkin mixture from heat and stir in the heavy cream, ground nutmeg, and salt. Keep warm on very low heat while you grill the shrimp.

   Tip: The cream adds richness and helps balance the earthiness of the pumpkin.

5. 5

   Pat the shrimp dry with paper towels. In a small bowl, toss the shrimp with olive oil, paprika, half the salt, and black pepper until evenly coated.

   Tip: Dry shrimp will grill better and achieve a nice caramelized exterior.

6. 6

   Place shrimp on the hot grill, working in batches if necessary to avoid overcrowding. Grill for 2-3 minutes per side until they turn pink and opaque, using the lemon halves to baste the shrimp as they cook.

   Tip: Don't move the shrimp around too much—let them develop a golden crust before flipping.

7. 7

   In a small skillet, melt the remaining 4 tablespoons of butter over medium heat, watching carefully until it turns golden brown and smells nutty, about 4-5 minutes. Add the sage leaves and cook for 30 seconds until crispy, then remove from heat.

   Tip: Brown butter adds a wonderful toasted flavor that elevates this dish significantly.

8. 8

   Spoon the pumpkin puree onto serving plates and arrange the grilled shrimp on top. Drizzle generously with the sage brown butter and garnish with the crispy sage leaves.

   Tip: Serve immediately while both the puree and shrimp are warm for the best flavor experience.