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, washed
4 tablespoons oil
1/2 tablespoon powdered vegetable seasoning
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 pepper
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can heavy cream
1 tablespoon chopped green onion
1 tablespoon chopped parsley
4 tablespoons oil
1/2 tablespoon powdered vegetable seasoning
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 pepper
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can heavy cream
1 tablespoon chopped green onion
1 tablespoon chopped parsley
Where to find ingredients
Most supermarkets will carry the basic ingredients like pumpkin, shrimp, cream cheese, onions, garlic, tomatoes, peppers, and common seasonings. Look for coconut milk and heavy cream in the dairy or international aisles. Vegetable bouillon cubes are widely available. Fresh herbs like parsley and green onions are usually found in the produce section. For Brazilian or specialty ingredients that might be harder to find, check Latin or international food markets. Online grocery stores or specialty import shops are also good resources, especially for more specific ethnic ingredients.
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 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 fibers
- Brush the outside with 1 tablespoon of oil
- Combine the vegetable seasoning with the cream cheese and spread this mixture all over the inner 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 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 pepper, and vegetable bouillon cubes
- Mix the flour into the coconut milk until dissolved and pour into the pan
- Stir continuously until the broth is fully incorporated and thickened
- Turn off the heat
- Finish by adding the heavy cream, green onion, 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 lending a unique velvety flavor to the preparation.
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