Ginger Sage Shrimp And Polenta Recipe With Brown Butter Pumpkin
This sage ginger shrimp and polenta recipe is cooked with savory browned butter corn and creamy pumpkin for a delicious and easy fall dinner!
Ingredients
- 11 tbsp unsalted butter, divided (feel free to use less if you choose)
- 3 ears of corn, husked
- 2 cups chicken broth or stock
- 1 cup milk (dairy or dairy alternative)
- 1 15oz can of organic 100% pumpkin puree
- 1/4 tsp salt, plus a pinch
- 15 fresh sage leaves plus extra for garnish
- 6 ounces shredded cheddar cheese (adjust amount to preference)
- 4 ounces grated parmesan cheese
- 1 pound extra jumbo raw shrimp, deveined and peeled, keeping the tail on if you choose
- 2 tbsp minced fresh ginger, divided
- fresh ground black pepper, as needed
- optional garnish of 'pepitas', or pumpkin seeds
Instructions
- Start by removing the corn from the cob. To do this, place a small ramekin or bowl inside of a larger mixing bowl. Hold the corn by the stem, and place the top of it on the small bowl inside of the mixing bowl. (see in post images) Using a knife, carefully cut down the side of the corn, trying to stay as close to the core of the cob as possible. Do this until there are no visible kernels left.
- In a large dutch oven, Melt 6 tbsp of unsalted butter. Toss in the corn kernels, and saute on medium-high until the butter becomes fragrant and brown, about 6 minutes. Add 1 tbsp of minced fresh ginger and 5 minced sage leaves, and continue to cook for about 60 seconds, stirring well.
- Pour in 2 cups of chicken broth, and bring the liquid to a boil. Once boiling, add the polenta, stirring well for about 30 seconds. Pop the lid on, and allow the polenta to cook for 5-10 minutes, stirring occasionally to prevent burning. Once the liquid is well absorbed, pour in 1 cup of milk and 1 can of organic pumpkin puree. Add 1/4 of a tsp of table salt, and ground pepper to taste. Stir well.
- Lower the heat to very low, and continue to cook the polenta for 10-15 minutes, stirring occasionally. When done, add the cheddar and parmesan cheese and stir until melted and combined.
- To make the shrimp, heat 5 tbsp of unsalted butter in a large skillet over medium/high heat. Once the butter is melted, toss in 1 tbsp minced ginger, a pinch of salt and 10 minced sage leaves. Add the peeled shrimp to the pan and cook for 3 minutes each side, until completely opaque and cooked through. Add them to the top of the cheesy pumpkin polenta and enjoy!
Nutrition
Calories: 697kcalCarbohydrates: 10gProtein: 37gFat: 57gSaturated Fat: 34gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 303mgSodium: 2025mgPotassium: 352mgFiber: 0.1gSugar: 4gVitamin A: 1980IUVitamin C: 0.2mgCalcium: 703mgIron: 1mg
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