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Shrimp in strawberry 🦐
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Ripe butternut squash1 unit(s)
- Peeled and Gutted Medium Shrimp700 g
- Whole milk1 l
- Butter100 g
- Wheat Flour100 g
- Shredded Mozzarella Cheese350 g
- Chopped Onion1/2 cup
- Chopped Garlic1 tablespoon
- Sea Salt to taste
- Chopped fresh oregano to taste
- Chopped green onion1/2 cup
- Ground black pepper to taste
- Carefully cut the top of the pumpkin and remove the seeds and lint.
- Place in a mold with a little water at the bottom, cover with aluminum foil and place in a preheated oven at 220ºC to bake (about 50-60 minutes).
- Season the prawns with the oregano, salt and pepper and set aside in the fridge.
- In a pan heat the butter and brown the onion and garlic.
- Add the wheat always stirring with the help of a fouet.
- Gradually add the milk and stir well to break up the lumps.
- Season with salt and cook, stirring occasionally, until thickened.
- When the pumpkin is roasted, remove it from the oven and with a spoon remove the inside of it, being careful not to pierce it.
- Put the pumpkin puree in the white sauce and mix. Add the prawns and boil for 2 minutes.
- Add the cheese, adjust the salt and finish with the chives.
- Put the shrimp sauce inside the pumpkin, cover with more cheese and gratin with the help of a culinary torch.
- Serve immediately accompanied by white rice.
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