Brazilian recipe
Shrimp in Pumpkin
Shrimp in Pumpkin is an iconic Brazilian dish that combines the natural sweetness of pumpkin with a creamy and very aromatic filling.
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Ingredients
1 medium pumpkin (like a Sugar pumpkin or Kabocha), washed
4 tablespoons oil
1/2 tablespoon vegetable bouillon powder
200g cream cheese
1 kilogram cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 chopped onions
1 crushed garlic clove
3 chopped tomatoes (peeled and seeded)
1 chopped red chili pepper
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can (about 400g) heavy cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
4 tablespoons oil
1/2 tablespoon vegetable bouillon powder
200g cream cheese
1 kilogram cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 chopped onions
1 crushed garlic clove
3 chopped tomatoes (peeled and seeded)
1 chopped red chili pepper
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can (about 400g) heavy cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
Where to find ingredients
Pumpkins like Sugar pumpkins or Kabocha squash are typically found in the produce section of most supermarkets, especially during autumn and winter.
Cream cheese, black pepper, lemon juice, onions, garlic, tomatoes, red chili peppers, all-purpose flour, heavy cream, green onions, and parsley are common staples found in the dairy, produce, and spice aisles of any supermarket.
Coconut milk is usually located in the international foods aisle or the canned goods section of larger supermarkets.
Vegetable bouillon cubes and powder can be found in the soup or international foods aisle.
Shrimp (fresh or frozen) are available at the seafood counter of your supermarket or in the frozen food section. For specific types like 'cleaned shrimp,' check the pre-packaged seafood options.
If you cannot find a suitable pumpkin variety, other firm-fleshed winter squashes like butternut squash can be used, though the shape will differ.
Cream cheese, black pepper, lemon juice, onions, garlic, tomatoes, red chili peppers, all-purpose flour, heavy cream, green onions, and parsley are common staples found in the dairy, produce, and spice aisles of any supermarket.
Coconut milk is usually located in the international foods aisle or the canned goods section of larger supermarkets.
Vegetable bouillon cubes and powder can be found in the soup or international foods aisle.
Shrimp (fresh or frozen) are available at the seafood counter of your supermarket or in the frozen food section. For specific types like 'cleaned shrimp,' check the pre-packaged seafood options.
If you cannot find a suitable pumpkin variety, other firm-fleshed winter squashes like butternut squash can be used, though the shape will differ.
Preparation method
- Wrap the entire pumpkin with aluminum foil
- Bake in a preheated oven at 180°C (350°F) for about 1 hour and 30 minutes, or until the flesh is tender
- Carefully remove the aluminum foil
- Cut off the top of the pumpkin to create a lid
- Use a spoon to remove all seeds and stringy bits from the inside
- Brush the outside with 1 tablespoon of oil
- Combine the vegetable bouillon powder with the cream cheese and spread this mixture all over the inside cavity of the pumpkin
- Set the pumpkin aside in a warm place
- Season the shrimp with black pepper and lemon juice in a bowl
- Heat the remaining oil in a pan and sauté the onion with the garlic
- Add the seasoned shrimp to the sauté
- Cook for approximately 10 minutes, or until they change color and are tender
- Add the chopped tomatoes, red chili pepper, and vegetable bouillon cubes
- Mix the flour into the coconut milk until dissolved and pour into the pan
- Stir continuously until the sauce is fully incorporated and thickened
- Turn off the heat
- Finish by adding the heavy cream, green onions, and parsley
- Fill the pumpkin with the creamy shrimp mixture
- Return to the oven for a few additional minutes if you wish to brown the surface
Observations
A sophisticated option for special dinners. The pumpkin acts as a natural pot, retaining the filling's temperature and giving the preparation a unique velvety flavor.
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