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Shrimp in the strawberry 🦐🦐🎃
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
6 servings
- Ingredients
- Recipe
- Large pumpkin squash;1 unit(s)
- Olive oil to taste;1 to taste
- Garlic Cloves;8 unit(s)
- Onion1 unit(s)
- Fresh or thawed medium shrimp;1 kg
- Lemon juice1 unit(s)
- Black pepper to taste1 to taste
- Salt to taste1 to taste
- Tomatoes2 unit(s)
- bunch of parsley or cilantro, to taste;1 to taste
- Sour cream;1 can(s)
- Cream cheese.3 tablespoon
- Open the pumpkin, removing a "lid" and remove the seeds;
- In a pestle, make a paste by crushing the five cloves of garlic well chopped, salt and pepper to taste, half a sliced onion and a drizzle of olive oil. Place the paste inside the strawberry, rubbing it well inside to temper it;
- Cover the pumpkin, wrap with aluminum foil and bake for about an hour, until cooked through.
- Season the shrimp with the juice of one lemon, salt and pepper to taste;
- Sauté, in plenty of olive oil, three cloves of garlic and one chopped onion. When they are golden, add the shrimp. Sauté the shrimp for a few minutes and check the color for doneness: when they are pink, they are already cooked, then add two tomatoes and finely chopped parsley (or cilantro);
- Sauté everything until the tomatoes look cooked and add the cream and curd. Mix well and adjust the salt;
- Take the pumpkin out of the oven and remove all the water from it. Then, put some of the stuffing, stirring with a spoon inside the pumpkin so that it mixes with the shrimp. Fill with the rest and bake in the oven for about five minutes.
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