Fall Happiness Balsamic Shrimp & Rice

Leslie Hargrove


This is a recipe I created myself with wonderful flavors and textures. I hope you enjoy it.


☆☆☆☆☆ 0 votes

4-6 People
30 Min
1 Hr



  • 1
    butternut squash
  • 3 Tbsp
    blackberry ginger balsamic vinegar (or plain balsamic vinegar)
  • 1 Tbsp
    olive oil, extra virgin
  • 1 lb
    prawns - deveined and shelled
  • 5
  • 1
    apples, granny smith - peeled and diced
  • 2 clove
    garlic, minced
  • 1/4 c
    candied walnuts (see recipe below)
  • ·
    cooked rice

  • 1/2 c
    blackberry ginger balsamic vinegar (or plain balsamic vinegar)
  • 1/2 c
    olive oil, extra virgin
  • 2 Tbsp
  • ·
    juice of one orange
  • 1/4 tsp
  • 1/4 tsp
    pepper, fresh ground

  • 1 lb
  • 1
    egg white, whipped till frothy
  • 1 c
    white sugar
  • 1 Tbsp
    ground cinnamon
  • 1 tsp

How to Make Fall Happiness Balsamic Shrimp & Rice


  1. Cook some white rice (whatever kind you prefer) I use Japanese rice cooked in a rice cooker. Prepare the candied walnuts and set aside. You can make the candied walnuts ahead of time and store in a sealed container.
  2. Candied Walnuts Recipe
    Add walnuts to the frothy egg white and stir until walnuts are coated. Mix sugar, cinnamon and salt together and pour over coated walnuts. Stir until completely mixed. Spread on a cookie sheet covered with parchment paper and bake at 225 degrees for 45 minutes to 1 hour. Cool and break into small pieces.
  3. Peel the butternut squash and cut into cubes. Lightly toss in 1 Tbsp Balsamic Vinegar and 1 Tbsp olive oil. Spread squash out on a cookie sheet covered in aluminum foil and lightly salt & pepper the squash. Bake in a 350 degree oven for 35-45 minutes until soft, stirring half way through.
  4. Mix the sauce ingredients into a small bowl and whisk together. Use ¼ cup of the sauce to marinade the shrimp. Let sit for 15-20 minutes. Save remaining sauce.
  5. In a large skillet, add 1-2 Tbsp of olive oil and the minced garlic cloves. Sautee on medium until tender, but not browned, 1-2 minutes, stirring frequently. Add the shrimp and cook 3-5 minutes on each side or until cooked through. Do not overcook. Remove the shrimp from the pan and set aside.
  6. Add the baked butternut squash, apple and scallions and 1-2 Tbsp of the sauce to the pan the shrimp was cooked in. Saute for 3-4 minutes until the apples are slightly tender.
  7. Serve the squash mixture over warm rice and add the shrimp and candied walnuts. Drizzle sauce over the top and serve warm.

Printable Recipe Card

About Fall Happiness Balsamic Shrimp & Rice

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Chinese

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