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Shrimp with Lime-Ginger Sauce On Pumpkin & Sweet Potato Mash

Published Feb 3, 2011 - (Updated Jul 15, 2013)


Featured in Vallarta Lifestyles Magazine, Winter/Spring 2011 issue.

By Trio

Serves four

Fish & Shrimp

  • 4 red snapper fillets, 7 oz each, seasoned with salt, pepper and fresh thyme
  • 16 - 20 peeled shrimp
  • 4 oz butter
  • 1 clove garlic, chopped 

Sauté the fresh fish fillets and shrimp in frying pan with the butter and garlic. Finish off in oven 5 - 6 minutes, until cooked through. Strain and reserve the butter for the lime-ginger sauce.

Lime-Ginger Sauce

  • 16 oz fish stock
  • 8 oz cream
  • 1 tsp grated ginger
  • 2 tsp lime juice
  • Habanero sauce
  • Reserved butter from fish & shrimp

Combine the fish stock with cream and reduce by half. Add the ginger and lime juice. Season with salt, pepper and habanero sauce. Add the butter.

Pumpkin & Sweet Potato Mash

  • 24 oz pumpkin, peeled and cut in chunks
  • 24 oz sweet potatoes, peeled and cut in wedges
  • 1 sprig rosemary
  • 1 - 2 tbsp maple syrup

Toss the pumpkin and sweet potatoes with the other ingredients and bake about 30 minutes, until tender.  Stir and season to taste with salt and pepper.

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