Shrimp with butternut squash in a sage, jalapeño cream sauce.

Sometimes you need to make something quick and easy with whatever is on hand. I keep shrimp in the freezer for just these occasions.

While I sauté some red onions, I’m defrosting the shrimp and peeling it.

Then I add some spiralized butternut squash.

I deglazed with some chicken stock (a staple always in the fridge).

Cover and allow to steam for a few minutes.

I happened to have a jalapeño cheese dip that I needed to use up and added it with the stock to make a sauce.

I added the defrosted cooked shrimp and cook together briefly.

I topped this with some sage.

It was good, quite spicy. Might actually make it again!

Give it a try!


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