Sauteed Spot Prawns W Acorn Squash, Campari & Scallions

By á-174942

Ingredients

• 1 acorn squash peeled, seeded, and cubed to yield 1 1/2 cups
• 8 tablespoons olive oil divided
• 12 scallions trimmed at each end
• 20 large spot prawns peeled
• 8 ounces campari
• 8 ounces dry white wine
• 1 cup chopped tomatoes
• 1 tablespoon chopped fresh rosemary leaves
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Bring 6 quarts water to boil. Prepare bowl of ice water.

Plunge acorn squash cubes in boiling water and cook until al dente, about 7 to 8 minutes. Remove squash and refresh in ice water until cool. Drain and set aside.

In a large non-stick saute pan, heat 4 tablespoons of the olive oil until smoking. Saute scallions until limp but still green and remove to warm plate.

In a sauce pan, saute spot prawns until golden on one side. Turn prawns over, add Campari, white wine, acorn squash and tomatoes and bring to boil. Reduce by half, season with salt and pepper and add rosemary leaves. Stir to mix.

Arrange 3 cooked scallions on each of 4 plates. Divide tomato and squash mixture into center of each plate and arrange prawns around squash mixture like a teepee. Serve immediately.

This recipe yields 4 main-course servings.