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SHRIMP IN THE PUMPKIN
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
6 servings
Pablo Fernandes
@culinariadeamador- Ingredients
- Recipe
- Clean shrimp1 kg
- Tomato2 unit(s)
- Onion1 unit(s)
- Freshly grated Parmesan100 g
- Large pumpkin squash1 unit(s)
- Sour cream1 can(s)
- Cottage cheese1 unit(s)
- Olive oil3 tablespoon
- Black pepper to taste
- Onion and parsley to taste
- Salt to taste
- Clean the pumpkin, cut the pumpkin cover as shown in the photo, remove all the seeds and the fibrous part. In a large and tall pan, place a tray facing down to give it a "height" and not let the pumpkin in contact with the bottom of the pan. Put enough water in this pot to cover the pumpkin. Cover the pan, in approximately 20 minutes after boiling it will be cooked, but keep an eye on it and use a fork to test for doneness. The stuffing you sauté the chopped tomatoes and onion with two tablespoons of oil, add the cream and the curd, stir until the sauce boils. After the sauce boils, add the raw shrimp seasoned with salt and black pepper and leave in this sauce for 5 minutes over medium heat to cook it so it doesn't get rubbery. After turning off the heat, add the chopped green smell to the sauce and adjust the salt and pepper to your liking. Finish by placing the moranga on a tray, pour the sauce inside it and finish with the freshly grated Parmesan cheese, as it is much tastier brush the rest of the oil (1 spoon) on the side of the whole pumpkin to give it a shine and it doesn't dry out in the oven. Bake at 200° until the cheese is browned.
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SHRIMP IN THE PUMPKIN