Seared Gulf Shrimp*, Butternut Squash, Ginger and Basil

For Spice Mix:
5 tbs Star anise ground fine
1 tbs Chili flakes ground fine
Mix and reserve.

For Baked Butternut:
1 large Butternut squash
2 tbls butter
Salt and white pepper
Split butternut in ½ and remove the seeds. Season liberally with salt and white pepper and dot generously with butter. Reassemble and wrap in foil, then bake in a 400 degree oven until completely tender. When cool scoop out flesh.

For Ginger Butternut Puree:
14 oz roasted butternut flesh
7 oz ginger syrup
2 tsp salt
Puree until smooth. Warm as needed. Serves 16.

For Ginger Syrup:
225 gr lemon juice
225 gr sugar
225 gr densely packed ginger, peeled and grated
1 Thai chili split
Combine sugar, lemon and chili and bring to boil. Squeeze ginger to extract juice into syrup, then throw in the pulp. Mix well, let cool at room temp and strain.

For Pumpkin Seeds:
225 gr pumpkin seeds
1 tbs olive oil
½ tsp salt
Combine and toss well. Spread onto a baking sheet lined with parchment and bake in a 325 degree oven until golden. Reserve.

To Serve:
5 shrimp each, peeled and deveined
2  tsp pumpkin seeds
Butter
Micro Thai basil

Season shrimp with spice mix and sauté. Line the bottom of large bowl with the butternut jus, arrange the shrimp around. Heat a little butter until foamy, add 2 tsp of pumpkin seeds and re-toast until foamy. Top with the pumpkin seeds, then drizzle with the butter. Garnish with micro Thai basil.

*Editor’s note: For the home cook, we recommend the new Western Family West Coast Wild Spot Prawns caught off Vancouver Island and available year-round in the frozen section at Urban Fare and Save-on Foods.