Shrimp, Green Pea, and Kabocha Squash Salad

20240903 #breakfastdiary 1168, 23°C/mostly clear, 20 min/exercise (M) You'll need mini white kabocha squash (regular kabocha works too), shrimp, and green peas. This mini white kabocha, about the size of a small tomato, is so tiny and precious I wondered how you'd even eat it — thought about just using it as decoration to welcome the coming fall — but decided, no, I'll eat it after all. Cover with plastic wrap, microwave for 2 minutes, then slice lengthwise. Melt butter in a pan, sear the squash until golden, then set it aside. Add the shrimp to the same pan the squash was cooked in, season with salt, pepper, and herbs, and sear. Blanch the green peas briefly in boiling water. Plate the squash, shrimp, and green peas, drizzle with vinaigrette, and finish with a little pepper~ 👆Apparently the fiber and plant sterols in green peas help neutralize the cholesterol in shrimp.

- 2 mini white kabocha squash - 3 shrimp - 1/2 cup green peas - 1T butter - dressing (3T olive oil, 1T white wine vinegar, 1t wholegrain mustard) - olive oil - salt - pepper - herbs

1. Put the mini white kabocha squash in a bowl, cover with plastic wrap, and microwave for 2 minutes. 2. Melt butter in a pan and sear the squash from step 1 until golden. 3. Add the shrimp to the pan the squash was cooked in, sprinkle with salt, pepper, and herbs, and sear. 4. Blanch the green peas briefly in boiling water. 5. Plate the squash from step 2, the shrimp from step 3, and the green peas from step 4, drizzle with the dressing, and finish with a little pepper.

Inspired by #나의프랑스식샐러드