Brazilian recipe
Shrimp in Pumpkin
Shrimp in Pumpkin: This iconic Brazilian dish combines the natural sweetness of pumpkin with a creamy and very aromatic filling.
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Ingredients
1 medium butternut squash, washed
4 tablespoons oil
1/2 tablespoon vegetable bouillon powder
200g cream cheese
1 kilogram cleaned shrimp
1 pinch black pepper
2 tablespoons lime 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 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 lime 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 heavy cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
Where to find ingredients
These ingredients can typically be found at most large supermarkets and local grocery stores.
Preparation method
- Wrap the entire pumpkin in aluminum foil
- Bake in a preheated oven at 180°C (350°F) for about 1 hour and 30 minutes, or until the pulp is tender
- Carefully remove the aluminum foil
- Cut off the top of the pumpkin to create a lid
- Use a spoon to remove all the seeds and internal filaments
- Brush the outside with 1 tablespoon of oil
- Combine the vegetable bouillon powder with the cream cheese and spread this mixture all over the internal cavity of the pumpkin
- Set the pumpkin aside in a place that keeps it warm
- Season the shrimp with black pepper and lime juice in a bowl
- Heat the remaining oil in a pan and sauté the onion with garlic
- Add the seasoned shrimp to the sautéed mixture
- 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
- Bake for a few additional minutes if you wish to gratin the surface
Observations
A sophisticated option for special dinners. The pumpkin acts as a natural pot, preserving the filling's temperature and giving the preparation a unique velvety flavor.
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