Smoky Shrimp with Cotija

The paprika-chili pan sauce in this Mexican-inspired entree is loaded with smoky, earthy, peppery flavors – and it’s a cinch to make! Just simmer our savory ready-made broth on the stove-top, then drizzle it over the tender pan-seared shrimp. It’s all served over sauteed cumin-spiced cabbage (perfect for catching any extra sauce) and topped with a sprinkle of rich cotija cheese.

Ingredients

  • 10 oz shrimp

  • 1/4 cup cotija cheese

  • 1/2 cup spiced vegetable broth

  • 1 cup butternet squash

  • 3/4 cup red cabbage

  • 1/4 cup yellow onions

  • 1 clove garlic

  • 1 tsp cumin seeds

  • 1 tsp sweet paprika

  • 3 tbsp cilantro cider vinaigrette

Directions

  • Preheat oven to 400 degrees.

  • Remove any seeds from butternut squash with a spoon. Carefully peel with a sharp peeler and dice into medium pieces, about 1/2 inch each.

  • Mince garlic.

  • Place squash in a medium bowl. Drizzle with olive oil. Season with paprika, about 1/4 tsp salt, and a pinch of pepper. Stir to coat.

  • Spread squash out in an even layer on a lightly oiled, foil-lined baking sheet. Roast 15-18 minutes, or until fork tender, stirring halfway through.

  • Heat about 1 1/2 tablespoons oil in a large pan over medium heat. Add yellow onions and garlic to hot pan. Season with cumin seeds, salt, and pepper. Cook 3-4 minutes, or until onions are lightly browned, stirring occasionally.

  • Add cabbage. Cook about 5 minutes, or until cabbage is tender, stirring occasionally.

  • Remove from heat. Drizzle with cilantro cider vinaigrette. Stir to coat.

  • Rinse shrimp. Pat dry with paper towels. Season with salt and pepper.

  • Heat about 1 1/2 tablespoons oil in a medium saute pan over medium-high heat. Add shrimp to hot pan. Cook 4-6 minutes, or until shrimp are fully cooked, stirring occasionally. Transfer shrimp to a plate.

  • Return pan used for shrimp to stovetop over medium-high heat. Add spiced vegetable broth to hot pan. Cook 3-5 minutes, or until sauce reduces by about half, stirring occasionally. Salt and pepper to taste.

  • Divide sauteed cumin-spiced cabbage between bowls. Top with shrimp. Drizzle with paprika-chili pan sauce. Serve roasted butternut squash on the side. Sprinkle cotija cheese over bowls.