Coat the squash with 1 tbsp. Pomace Oil. Roast in the oven at 350 degrees F until tender (about 30 mins).
Toss the shrimp with Cajun seasoning and reserve. Heat the oil over medium heat in a sauté pan. Add the shrimp and cook for 3-4 minutes until they are cooked through, then remove from pan reserve.
Add the onion, celery, and bell pepper to the same pan and sauté until translucent. Stir in the flour to form a light roux. Pour in the Bloody Mary mix, cook for 1-2 mins.
In a new sauté pan over medium heat add the garlic spread then the cooked spaghetti squash shreds, for 1-2 minutes.
• Place squash shell in the center of a plate, add back in cooked squash shreds. Pour sauce around and place shrimp on top.
Top with some Peak Fresh Produce® Chives.
Ingredients
4 ea Bay Winds® Shrimp, White 16-20 Count, peeled, deveined, tail on
1 tbsp Magellan® Cajun seasoning
3 tbsp Assoluti® Pomace Oil, divided
1 oz Peak Fresh Produce® Onion(s), Yellow, small dice
