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Mini pumpkin pumpkin with shrimp
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Renata Machado
@chefrenatamachado- Ingredients
- Recipe
- Shrimp for decoration large and/the others small500 g
- coconut milk01 cup
- Cream cheese01 tablespoon
- Lemon juice01 tablespoon
- tomato paste01 teaspoon
- Red onion01 unit(s)
- Mini pumpkin04 g
- Garlic to taste
- Chives to taste
- Start by cutting the top of the pumpkins and removing the seeds with the help of a spoon. Tip: Roast the seeds with a little salt and olive oil, they are crispy and delicious! two Brush the outside of the pumpkins with olive oil and season the inside with salt and pepper. Close their "lid" and bake them in the oven at 200°C for about 25 minutes (until they are soft). Tip: If you are using a large pumpkin, it will take longer to bake. Keep an eye on it so it doesn't burn. 3 While the pumpkins are roasting, season the prawns with the lemon juice, salt and pepper. 4 Fry the prawns in a hot pan with a little ghee or oil for about 2 minutes on each side. Reserve. Tip: Do not cook the prawns for much longer than indicated, or they will become tough. 5 In the same pan, sauté the red onion and garlic until soft. 6 Add the coconut milk and tomato paste, stir well until it boils. Tip: I use that tomato paste. Remove the pulp from the already cooked pumpkins and add to the coconut milk broth. Taste and add salt if needed. 9 Finally, fill the pumpkins with the coconut milk broth and place in the oven on high for 5 minutes. 10 Finish by placing the shrimp and sprinkling chives on the mini pumpkins. Ready! Your shrimp in pumpkin pumpkin is ready, a delicious starter or snack that everyone loves. Be sure to try it out and let us know what you think in the comments. Enjoy your food!
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