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Friday, October 13 2017

Grocery stores may put the canned pumpkin next to the piecrusts, but we say this handy ingredient goes way beyond pumpkin pie. Sink your fork (or spoon, or even your fingers) into these fresh ideas for bringing canned pumpkin into the kitchen for your Thanksgiving dinner.

INGREDIENTS

20 - fresh or frozen jumbo shrimp in shells
1 - cup canned pumpkin
1/2 - cup crumbled goat cheese, at room temperature (2 ounces)
1 - tablespoon lemon juice
1 - tablespoon honey
1 - cup arugula
1/2 - cup finely chopped red onion
1/2 - cup toasted pumpkin seeds*
1/4 - cup bottled Italian vinaigrette salad dressing
20 - 3/4-inch-thick slices baguette-style French bread
2 - tablespoons olive oil
2 - ounces Parmesan cheese, shaved (optional)


DIRECTIONS

Peel and devein shrimp, leaving tails intact. Rinse shrimp. In a large skillet, cook shrimp in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque. Drain well.


Preheat broiler. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.
In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.


Brush both sides of baguette slices lightly with olive oil. Arrange on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.


Spread pumpkin mixture on one side of toasted baguette slices. Top each with a shrimp and some of the arugula mixture. If desired, top each with shaved Parmesan cheese. Makes 20 appetizers.


FROM THE TEST KITCHEN
*TEST KITCHEN TIP:
To toast pumpkin seeds: Place pumpkin seeds in a dry large skillet; cover. Heat over medium heat about 5 minutes or until seeds are toasted, shaking skillet occasionally.


NUTRITION FACTS (Pumpkin-Shrimp Bruschetta)

Per serving: 116 kcal , 5 g fat (1 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 37 mg chol. , 156 mg sodium , 10 g carb. , 1 g fiber , 2 g sugar , 8 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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