Garlic-Lemon Spot Prawns with Bloomsdale Spinach and Honeynut Miso Butternut Purée

Sautéed Spot Prawns with Garlic, Lemon and Parsley

Cooking the prawns in their shells protects their delicate flesh. Toasting the garlic separately in the same pan builds flavor without overcooking the seafood.

Ingredients

• 2 lb headless, shell-on spot prawns, thawed if frozen
• 3 tbsp ghee, divided
• 6 cloves garlic, thinly sliced
• 1 tsp finely grated lemon zest
• 2 tbsp fresh lemon juice
• 2 tbsp water
• 1/3 cup roughly chopped flat-leaf parsley
• to taste fine sea salt and freshly ground black pepper

Instructions

1. Snip along the back of each shell with kitchen shears and remove the vein, leaving the shell attached. Pat very dry and season lightly with salt.
2. Heat a wide skillet over medium-high heat. Add 1 tablespoon ghee and half the prawns in a single layer. Sauté for approximately 1–2 minutes per side, depending on size, until the shells are bright pink and the flesh is pearly and just opaque. Transfer to a warm plate and repeat with another tablespoon ghee and the remaining prawns.
3. Lower the heat to medium-low. Add the remaining tablespoon ghee and the sliced garlic. Cook for 1–2 minutes, stirring, until pale golden; do not let it turn dark brown.
4. Add the water and lemon juice, scraping up the pan juices. Simmer for 20–30 seconds, then turn off the heat.
5. Return the prawns and their juices to the skillet. Add the lemon zest, parsley and a little black pepper, and toss briefly to coat. Taste the pan juices for salt and serve immediately.

Notes

• For a thermometer check, insert a fine probe into the thickest part of a large prawn without touching the shell; the center should reach 145°F. Avoid extended holding or simmering once cooked.

Bloomsdale Spinach with Green Garlic

Green garlic adds gentle allium sweetness without overwhelming the spinach. Brief cooking and evaporation keep the leaves glossy rather than watery.

Ingredients

• 1 1/2 lb Bloomsdale spinach
• 2 stalks green garlic, roots and tough tops removed, white and tender green parts thinly sliced
• 1 1/2 tbsp ghee
• 1 tsp fresh lemon juice, plus more to taste
• to taste fine sea salt

Instructions

1. Wash the spinach thoroughly in several changes of water, especially around the crinkled leaves and stems. Drain well, remove tough stem ends and cut any very long stems into manageable lengths.
2. Heat the ghee in a large sauté pan over medium heat. Add the green garlic and a small pinch of salt; cook for 2–3 minutes until softened but not browned.
3. Raise the heat to medium-high and add the spinach in handfuls, turning as each batch wilts. Cook for 2–4 minutes, until the stems are tender and the leaves remain deep green.
4. Let excess liquid evaporate, or lift the spinach from the pan with tongs if it releases a great deal of water. Finish with lemon juice and salt to taste.

Notes

• Keep the lemon restrained: the prawns supply most of the plate's acidity.

Butternut Squash Purée with Honeynut Squash Miso

Roasting concentrates the squash's sweetness, while squash miso adds salt and fermented depth. Blending with a little ghee produces a thick, silky purée without cream.

Ingredients

• 1 large butternut squash, about 3 lb
• 1 tbsp olive oil
• 2 tbsp Shared Cultures honeynut squash miso, verified gluten-free, plus more to taste
• 2 tbsp ghee
• 2–4 tbsp hot water, as needed
• to taste fine sea salt, only if needed

Instructions

1. Heat the oven to 400°F. Halve the squash lengthwise and scoop out the seeds. Rub the cut surfaces with olive oil and place cut-side down on a parchment-lined baking sheet.
2. Roast for 45–60 minutes, until the flesh collapses easily under a spoon and is completely tender through the neck.
3. Let cool just enough to handle, then scoop the warm flesh into a food processor. Add the miso and ghee and process until very smooth, scraping down the sides as needed.
4. Add hot water a tablespoon at a time only if necessary. Aim for a thick purée that holds soft spoon marks rather than a pourable sauce.
5. Taste before adding salt; the miso may supply enough. Transfer to a saucepan and keep warm over very low heat, stirring occasionally and avoiding a hard boil.

Notes

• Miso salinity varies, so start with 2 tablespoons and add more in small increments.
• If the roasted squash seems watery, cook the scooped flesh in a saucepan for a few minutes to evaporate moisture before blending.

Overall Timing / Workflow

The squash can wait comfortably while the spinach and prawns cook. Leaving the seafood until last keeps it tender and hot.

Instructions

1. 0:00 — Heat the oven, prepare the squash and begin roasting.
2. 0:10 — Clean the prawns, wash and drain the spinach, slice both garlic preparations, and prepare the lemon and parsley. Refrigerate the prawns until needed.
3. 0:50 — Check the squash; once completely tender, blend with miso and ghee. Keep the purée warm over very low heat.
4. 1:00 — Cook the spinach and green garlic. Keep warm briefly, uncovered or loosely covered so it does not steam excessively.
5. 1:08 — Sauté the prawns in batches, make the quick garlic-lemon pan sauce and toss everything together.
6. 1:18 — Plate immediately. Allow extra roasting time if the squash is particularly large or thick.

Plating

Keeping the purée and greens distinct preserves their textures, while the prawns and pan juices connect the components.

Instructions

1. Spoon a generous mound of squash purée onto one side of each warm plate and sweep it lightly with the back of a spoon.
2. Use tongs to place the spinach beside it, leaving excess cooking liquid behind.
3. Arrange the prawns in a loose diagonal alongside and partly over the greens. Spoon the golden garlic, parsley and lemony pan juices over the prawns.
4. Serve with a small bowl for shells and napkins for peeling.

Leftover Path

Separate storage prevents the spinach from watering down the purée and allows gentle reheating of the delicate prawns.

Instructions

1. Refrigerate the prawns, spinach and purée in separate shallow airtight containers within 2 hours. Use the prawns within 1–2 days and the vegetables within 3–4 days.
2. Reheat the purée over low heat with a splash of water, stirring until hot. Warm the spinach separately and drain any released liquid.
3. For the best prawn texture, peel and serve leftovers cold with a little fresh lemon and parsley. If reheating, warm gently with a splash of water until they reach 165°F, then remove from the heat immediately.
4. The squash purée can also be frozen for up to 2 months; thaw in the refrigerator and whisk while reheating.