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.
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.
- 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.