Brazilian recipe
Shrimp Stuffed Pumpkin
Shrimp stuffed pumpkin is an iconic Brazilian dish that combines the natural sweetness of pumpkin with a creamy, aromatic filling.
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Ingredients
1 medium pumpkin, washed
4 tablespoons oil
1 tablespoon oil (reserved)
1/2 tablespoon powdered vegetable seasoning
200g cream cheese
1 kilo cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, chopped
1 clove garlic, crushed
3 tomatoes, chopped (peeled and seeded)
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tablespoon wheat flour
1 cup coconut milk
1 can table cream
1 tablespoon chopped green onion
1 tablespoon chopped parsley
4 tablespoons oil
1 tablespoon oil (reserved)
1/2 tablespoon powdered vegetable seasoning
200g cream cheese
1 kilo cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, chopped
1 clove garlic, crushed
3 tomatoes, chopped (peeled and seeded)
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tablespoon wheat flour
1 cup coconut milk
1 can table cream
1 tablespoon chopped green onion
1 tablespoon chopped parsley
Where to find ingredients
Fresh pumpkins, shrimp, and produce can be found at local farmers' markets or the produce section of most supermarkets. Pantry staples like coconut milk, flour, and seasonings are available in the international or baking aisles of any grocery store.
Preparation method
- Wrap the entire pumpkin in aluminum foil
- Bake in an oven preheated to 180ºC for about 1 hour and 30 minutes until the flesh is soft
- Carefully remove the aluminum foil
- Cut the top off the pumpkin to create a lid
- Use a spoon to remove all 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 inside cavity of the pumpkin
- Keep the pumpkin 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 wheat 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 table cream, green onion, and parsley
- Stuff the pumpkin with the creamy shrimp mixture
- Place in the oven for a few additional minutes if you wish to brown the surface
Observations
A sophisticated option for special dinners. The pumpkin serves as a natural vessel, keeping the filling hot and adding a unique, velvety flavor to the dish.
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