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Shrimp in the pumpkin


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Tempo de preparo

60 min(s)


6 servings

Adriele Aquino

  • Ingredients
  • Recipe
  • Shrimp 🍤1.500 kg
  • Pumpkin pumpkin1 unit(s)
  • Tomato2 unit(s)
  • Onion2 unit(s)
  • Cottage cheese1 unit(s)
  • Whey-free cream1 can(s)
  • Garlic4 unit(s)
  • Optional Mozzarella150 g
  • Green smell to taste1 cup
  • Salt and spices to taste1 tablespoon
  1. After sanitizing the strawberry well, cut its lid to a size that can fill it well. After cutting the lid, remove the excess fibers and seeds from inside it, and moisturize it with oil or olive oil and take it in the microwave for 10 minutes with the bottom facing up. And then repeat the same process with it facing down. The right point is when you touch it and your finger sinks in. Squeeze some of the pumpkin pulp into the cream. Once that's done, reserve our strawberry. Now in the cream part, start draining the shrimp water and place the shrimp in a frying pan to seal them. After sealing, add the onion and garlic and stir-fry. After sautéing, add the tomato and the rest of the ingredients, along with the strawberry pulp, and stir until the cream thickens. . . Going back to the pumpkin I put mozzarella in the bottom of it I used 150 grams And after the cream is very creamy, pass it to the strawberry and finish with green smell. It's also nice to have a larger Cameroon to decorate, I didn't have it, so I didn't use it.

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