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- Ingredients
- Recipe
- Whole cabotiá strawberry1 unit(s)
- Clean shrimp (peeled and gutted)500 g
- Onion1/2 unit(s)
- Garlic Cloves4 unit(s)
- Palm oil2 tablespoon
- White Wine100 ml
- Peeled and Seedless Italian Tomatoes3 unit(s)
- Cream cheese3 tablespoon
- coconut milk400 ml
- Olive oil, salt and pepper to taste
- Cut a lid on the strawberry and carefully remove the seeds with a spoon.
- Season the inside of the pumpkin and the lid with olive oil, salt and pepper.
- Fit the lid on the pumpkin, cover with aluminum foil and bake in the oven for about 50 minutes, or until the pulp is soft.
- In a pan, quickly sear the shrimp over high heat, remove and reserve.
- In the same pan, after removing the shrimp, add the palm oil, a drizzle of vegetable oil and sauté the garlic and onion.
- Add the chopped tomatoes, sauté until they start to break down.
- Add the white wine and stir to evaporate the alcohol.
- Return the prawns and add the curd and cream.
- Cook for 5 minutes to incorporate the ingredients, adjust the salt and pepper.
- Stuff the moranga with the shrimp cream and serve.
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