This weekend marks both the end of National Seafood Month and the most ghastly of holidays, so why not combine the two with a scarily delicious recipe for a coastal-inspired Halloween treat from SeaPak Shrimp & Seafood Co, located on St. Simons Island? The best part: You can get the whole thing done, from start to finish, in less than 30 minutes, just in time to wow guests at your Halloween party.
Speaking of which -- if you're still looking for ways to celebrate, check out our roundup of Halloween events and parties , other food events this weekend and other Halloween events for adults. And if you can't get enough seafood, check out our best bets for seafood in Atlanta.
Times: Prep time: 4 minutes, Cooking Time: 14 minutes, Total Time: 18 minutes.
2 8.2 oz packages of tempura shrimp, such as SeaPak® Tempura Shrimp
1 red bell pepper
1 lb fresh asparagus spears
2 tbsp olive oil
Dash of garlic salt
1 15 oz can pumpkin puree (not pumpkin pie filling)
1 14.5 oz can low sodium chicken broth
1 cup half and half
2 tbsp brown sugar
1 tsp nutmeg
1/8 tsp garlic salt
Dash of cinnamon
- Preheat oven to 450°F.
- Bake Tempura Shrimp for 12 to 14 minutes according to package instructions.
- Cut top and bottom off bell pepper. Remove and discard seeds and membranes. Cut pepper into 1/2 inch strips.
- Then cut strips into pieces approximately 1 inch long. At one end of the strips cut a point. At the opposite end cut the end so that it tapers for easy insertion into the shrimp. When shrimp are fully cooked remove from oven.
- Cut the tough ends off the asparagus spears and place in a baking dish.
- Sprinkle with olive oil and stir the asparagus until coated.
- Arrange the asparagus in a single layer in the baking dish.
Sprinkle lightly with garlic salt.
Bake for 9-10 minutes at 450°F or until desired level of tenderness.
- Pour pumpkin puree, chicken broth, half and half, brown sugar, nutmeg, garlic salt and cinnamon into a medium sized pot. Turn heat onto medium high.
- Whisk ingredients together until fully incorporated. Stir occasionally until soup starts to simmer. Then turn heat down to low and let simmer for 4 minutes or until ready to serve.
- Spoon soup into bowls.
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