Pan‑fried Shrimp with Spicy Pumpkin Sauce

Ingredients

• 600 g pumpkin (e.g., Hokkaido)
• olive oil
• Salt
• Pepper (freshly ground)
• 1 red bell pepper
• 700 g giant shrimp, peeled and deveined
• Cayenne pepper
• 1 Garlic clove
• 1 tsp Sambal oelek
• Lemon juice

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with fan or top/bottom heat.

2. 2.

   Peel, halve, seed, and dice the pumpkin into small cubes. Spread on a parchment‑lined baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 40–45 minutes, turning occasionally.

3. 3.

   Meanwhile, wash the bell pepper, halve it, remove seeds and white membranes, and finely dice.

4. 4.

   Pat the shrimp dry, season with salt and cayenne pepper, then sauté in a hot pan with 2 tbsp oil for 2–3 minutes until pink and cooked through.

5. 5.

   Remove the pumpkin from the oven, mash with a fork, and season with salt, sambal oelek, and a splash of lemon juice. Fold in the diced bell pepper and serve the pumpkin dip alongside the shrimp. Optionally accompany with toasted baguette slices.