Brazil

Shrimp (cleaned and peeled)

Sour cream

Strawberry (large)

Onion (chopped)

Tomatoes (finely chopped without seeds and skin)

Chives

Lemon

1 Sazon Shrimp Sazon (optional)

Salt and Black Pepper

3 garlic cloves, finely chopped

Shrimp in the pumpkin

Tempere o camarão com limão,sal,alho e pimenta do reino a gosto .
Deixe marinar por 15 minutos
Depois escorra o caldo que fica no camarão , em uma panela coloque um fio de azeite junte o camarão a cebola o tomate, sazon e refogue, por fim acrescente o creme de leite e deixe por 10 minutos em fogo baixo mechendo sempre para não queimar.

Abra a tampa da moranga retire as sementes e pincele com óleo e leve ao forno por 20 minutos ( 180°).

Retire a moranga do forno e recheio ela com o creme de camarão e salpique com Cebolinha a gosto!

Sirva com arroz e batata palha.


Season the shrimp with lemon, salt, garlic and black pepper to taste.
Let marinate for 15 minutes
Then drain the broth that is in the shrimp, in a pan put a thread of olive oil, add the shrimp, onion and tomato, sazon and sauté, finally add the cream and leave for 10 minutes on low heat, always stirring so it doesn't burn.

Open the lid of the pumpkin, remove the seeds and brush with oil and bake for 20 minutes (180°).

Remove the moranga from the oven and stuff it with the shrimp cream and sprinkle with chives to taste!

Serve with rice and potato sticks.


Shrimp in the pumpkin

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