Try our Garlic Shrimp and Butternut Party Bites. They are large shrimp sautéed in garlic, butter and Spanish smoky paprika are skewered together with chunks of sweet butternut squash.
Roast the Butternut Squash:
2 pounds butternut squash, peeled and cut into 1-inch cubes
1 tablespoons olive oil
2 tablespoons butter
1 tablespoon honey
1/2 teaspoon salt
For the Garlic Shrimp:
1 pound large raw shrimp, peeled, heads removed, tails on
1/4 cup olive oil
4 tablespoons butter
1/4 teaspoon red pepper flakes
6 garlic cloves, grated or finely minced
1 teaspoon Spanish smoked paprika
Juice of 1/2 lemon
1/4 teaspoon salt
Bamboo picks for assembling
Fresh herbs for garnish (oregano, rosemary or parsley)
For the Butternut Squash:
Preheat oven to 400 degrees F. Lightly coat a baking sheet with oil spray.
Place the prepared butternut squash cubes in a large shallow bowl and set aside
Add the olive oil, butter and honey to a small saucepan set on low heat, stirring until warm and syrupy. Remove from the heat and cool to room temperature.
Drizzle the butter mixture over the butternut cubes and gently toss together to coat all sides of the cubes. Tip the cubes onto the baking sheet and spread them in a single layer with space between them. Sprinkle generously with salt.
Place in oven and bake for 18-20 minutes. The cubes should have a slight char to the edges and still a little firm when pierced with a toothpick. Do not over cook them as they will continue to cook a bit from residue heat.
Remove the baking sheet from the oven and immediately transfer the cubes to a plate and allow to cool to room temperature while preparing the shrimp.
For the Garlic Shrimp:
In a large skillet, set over medium heat, add the olive oil, butter, red pepper flakes and garlic. Cook for 30 seconds just until the garlic becomes fragrant.
Stir in the paprika and lemon juice. Working in batches, add only enough shrimp to cover the bottom of the pan without crowding them. Sprinkle with salt and pepper. Cook the shrimp for about 2 minutes, turning with tongs as they begin to pink up. As they become uniformly pink and in a ‘C’ shape, transfer them to a paper towel lined plate to drain.
Proceed cooking the remaining shrimp in batches, adjusting the heat as necessary. Allow to cool to room temperature.
Insert a bamboo pick into each shrimp and then into a butternut cube. Add a fresh herb sprig to each appetizer. Arrange the appetizers attractively on a serving plate with lemon wedges.
There will be some pieces of butternut that are not suitable for the project, save them for soup or another use.
Serving Size2 Party Bites
Amount Per Serving
% Daily Value
Total Fat12.1 g
Saturated Fat4.5 g
Total Carbohydrates5.9 g
Dietary Fiber0.8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Savor the Best at https://savorthebest.com/garlic-shrimp-and-butternut-party-bites/