Wine & Cheese by TCC Recipes

Acorn Squash Stuffed Prawns with Cranberry Honey Cream

¼ one acorn squash, seeded & unpeeled
1 teaspoon My Brothers Extra Virgin Olive Oil
1 pound 26-30 count prawns (large shrimp),
fresh or frozen
2 cups bread crumbs
2 egg yolks
2 tablespoons chopped parsley
Salt and pepper to taste
1 cup Lynfred Cranberry Wine
½ cup cream
¼ cup Acacia honey

Preheat oven to 350 degrees. Coat the acorn squash with olive oil, salt and pepper. Place on baking sheet and bake for 1 hour. Remove from oven and allow to cool. Increase oven temperature to 425 degrees. Clean, devein, and butterfly the shrimp to prepare for stuffing. Dice the roasted acorn squash. In a medium bowl, combine acorn squash, bread crumbs, egg yolk, and parsley. Add salt and pepper to taste. Roll mixture into individual 1 ½ inch diameter balls.

Arrange shrimp on a baking sheet, butterfly side down. Place one acorn squash ball on the uncut side of each shrimp. Bend the tail to cover the stuffing. Brush shrimp with olive oil and bake for 10 minutes. In a small sauce pan, bring the Lynfred Cranberry wine to a boil and reduce to half its original volume. Add the cream and honey, bring to a boil, reduce heat to simmer. Simmer until sauce is thick enough to coat the back of a spoon. Place shrimp on a serving platter. Drizzle sauce over shrimp and serve!