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🍰 Savory Pumpkin Waffles with Mushroom Shrimp

447 kcal · 30 min · 4 servings

Ingredients

• 300 g pumpkin flesh (e.g. butternut squash)
• 50 g melted butter
• 1 egg
• 150 ml milk (3.5% fat)
• 100 g cornmeal (polenta)
• 100 g spelt wholemeal flour
• salt
• 200 g king oyster mushrooms
• 1 shallot
• 250 g cherry tomatoes
• 400 g shrimp (kitchen-ready; peeled; deveined)
• 2 tbsp olive oil
• pepper
• 0.25 tsp dried thyme
• 5 g basil (0.25 bunch)

Instructions

1. 1. Finely grate the pumpkin flesh.
2. 2. Whisk butter, egg, and milk in a bowl.
3. 3. Fold in semolina, flour, and the grated pumpkin into the liquid.
4. 4. Season the mixture with salt.
5. 5. Let the batter rest for 15 minutes.
6. 6. Clean the mushrooms.
7. 7. Chop the mushrooms finely.
8. 8. Peel the shallot.
9. 9. Chop the shallot finely.
10. 10. Wash the tomatoes.
11. 11. Cut the tomatoes in half.
12. 12. Rinse the shrimp.
13. 13. Pat the shrimp dry.
14. 14. Season the shrimp with salt and pepper.
15. 15. Preheat a non-stick waffle iron.
16. 16. Pour 2 to 3 tablespoons of batter into the waffle iron.
17. 17. Bake the waffle until golden brown.
18. 18. Repeat the process until 4 waffles are baked.
19. 19. Heat oil in a pan.
20. 20. Sauté the shallots for 2 minutes over medium heat.
21. 21. Add the tomatoes and the shrimp.
22. 22. Cook the mixture for another 4 minutes.
23. 23. Add the mushrooms.
24. 24. Cook the mushrooms for 5 minutes.
25. 25. Add 3 to 4 tablespoons of water.
26. 26. Simmer the mixture for another 2 minutes.
27. 27. Season the dish with salt, pepper, and thyme.
28. 28. Wash the basil.
29. 29. Shake off excess water from the basil.
30. 30. Place the waffles on 4 plates.
31. 31. Top the waffles with the mushroom shrimp mixture.
32. 32. Garnish the dish with the basil.

Nutrition per serving

• kcal: 447
• Protein: 29 g · Fett/Fat: 24 g · Carbs: 29 g