Sautéed Shrimp in pimento Butter with Cilantro Gnocchi & Pumpkin Cremer

(serves 1) prep time 60min


  • Shrimp (26-30) 8 each
  • Pimento chopped 2 oz
  • Butter 2 oz ( salted butter optional )
  • Garlic chopped 1 oz
  • Salt ó tsp
  • Black pepper ó tsp

Cilantro Gnocchi

  • Potatoes 6oz ( cooked & mashed )
  • Flour 6oz
  • Egg 1 each (small)
  • Cilantro 1 tbsp ( chopped )

Pumpkin Cremer

  • Pumpkin 4 oz (cooked)
  • Coconut milk powder 4oz
  • Butter salted 4 oz
  • Salt 1tsp
  • Black pepper 1tsp
  • Pimento chopped 1 tbsp
  • Onion diced 1 tbsp



In hot sauté pan add butter pimento and garlic, let cook for 2 minutes then add shrimp and toss. Add salt and black pepper ( if more is needed add to taste) . Lower heat and cook for 5minutes.

Cilantro Gnocchi

Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long “snakes”. On a floured surface, cut snakes into half-inch pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until

gnocchi have risen to the top; drain and serve.


In blender place hot cooked pumpkin with all other ingredients and blend until smooth. This can be served hot or cold.

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