Kris and I wanted to replicate an appetizer we had the other night. It was a chilled shrimp, butternut squash carpaccio. Here is what we did and it turned out very tasty! We call this Chilled Roasted Shrimp Butternut Squash with curry lime vinaigrette.
First you need to roast the shrimp. Place raw tail on shrimp on a pan,sprinkle with olive oil (about 1 Tbsp), salt and fresh ground pepper.
Roast in a preheated 400 degree oven for 8 minutes. When done transfer to a plate to cool. When the shrimp has cooled, put in Ziploc and refrigerate. Next up is the butternut squash. Cut the squash in half length wise and remove seeds. Place on pan, drizzle with olive oil, salt and pepper. Put in the already preheated 400 degree oven and roast for about 45 minutes. Or until the flesh is tender. Remove from oven and let cool. When cool, remove skin and dice into small pieces. Refrigerate to chill.
While everything is cooling down you can make the vinaigrette (recipe follows). I chopped the shrimp into small pieces and used a small glass to assemble the dish. I added the shrimp first then a layer of squash. One more layer of shrimp, top with vinaigrette and enjoy!!
Note – Next time I plan to roast a couple red jalapenos to add to the dish. It needed a little heat.
Curry Lime Vinaigrette
1/3 c canola oil
2 Tbsp lime juice
2 Tbsp red wine vinegar
1 Tbsp curry powder
I Tbsp ginger powder
½ tsp ground coriander
½ tsp salt
Fresh pepper, to taste
Put all ingredients in a shaker and mix well.