Brazil

Red strawberry

Shrimp with shell

Cabotia Pumpkin (Japanese)

Water

Arborio rice

Olive oil

Onion

Red Bell Pepper

Yellow bell pepper

Garlic clove

Chili Pepper

Ginger

Tomato

Palm oil

Coconut milk

Green smell

Lemon

Salt

Rice with shrimp in strawberry

Lave a moranga vermelha, enxugue, e corte uma tampa. Retire as sementes, retorne com a tampa, pincele óleo sobre toda moranga, envolva com papel alumínio e asse em forno pré aquecido a 200 graus por 45 minutos.

Wash the red squash, dry, and cut off a top. Remove the seeds, return with the lid, brush oil over the whole strawberry, wrap with aluminum foil and bake in a preheated oven at 200 degrees for 45 minutes.

Enquanto isso prepare o caldo. Limpe os camarões e reserve as cascas e cabeças. 
Descasque o alho, a cebola e a abóbora (reserve todas as cascas). Numa panela coloque todas as cascas, dos vegetais e camarão, junto com 2 litros de água e talos do cheiro verde. Deixe em fogo baixo e quando ferver, desligue o fogo e coe.

Meanwhile, prepare the broth. Clean the prawns and reserve the shells and heads.
Peel the garlic, onion and pumpkin (reserve all skins). In a pan, place all the peels, vegetables and shrimp, along with 2 liters of water and green smell stalks. Leave it on low heat and when it boils, turn off the heat and strain.

Numa panela coloque o caldo de camarão, o arroz e 2 colheres de chá de sal. Cozinhe por 15 minutos mexendo a cada 5 minutos. Aproveite para cozinhar a abóbora cabotia no microondas por 10 minutos, picada com 4 colheres de sopa de água. Amassar até fazer um pure.

In a pan put the shrimp broth, rice and 2 teaspoons of salt. Cook for 15 minutes stirring every 5 minutes. Take the opportunity to cook the cabotia pumpkin in the microwave for 10 minutes, chopped with 4 tablespoons of water. Knead until pure.

Numa outra panela aqueça o azeite, junte a cebola picada e deixe murchar. Junte também o dendê, os pimentões, o alho, a pimenta dedo de moça, o tomate e o gengibre picados. Refogue por 3 minutos. Coloque o arroz cozido o purê da abóbora e o leite de coco. 

In another pan, heat the oil, add the chopped onion and let it wither. Also add the palm oil, the peppers, the garlic, the girl finger pepper, the tomato and the chopped ginger. Saute for 3 minutes. Put the cooked rice, the pumpkin puree and the coconut milk.

Junte os camarões temperados com sal e pimenta do reino à gosto. Quando começarem a ficar rosa, desligue o fogo. Acerte o sal. Acrescente o cheiro verde picado e suco de 1 limão. 

Add the shrimp seasoned with salt and black pepper to taste. When they start to turn pink, turn off the heat. Hit the salt. Add the chopped green smell and juice of 1 lemon.

Retire a moranga vermelha do forno, destampe e despeje o arroz de camarão dentro da moranga. 

Remove the red squash from the oven, uncover and pour the shrimp rice inside the squash.

Rice with shrimp in strawberry

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