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strawberry in the pumpkin
🇧🇷Brazil
•View in original language
(Português)
70 min(s)
8 servings
Débora feitosa
@deluana_- Ingredients
- Recipe
- Clean shrimp of your choice (I used yellow) frozen300 g
- Japanese pumpkin1 unit(s)
- Coconut milk1 unit(s)
- Cottage cheese200 g
- Girl's Finger Pepper1 to taste
- Olive oil2 tablespoon
- Salt1 to taste
- Tomato1 unit(s)
- Lemon Paper Seasoning1 to taste
- Garlic3 unit(s)
- Onion1 unit(s)
- Cut the moranga cap, remove the whole pit, wash it well, pass a little curd inside, pass olive oil on the outside (in the pumpkin skin). Wrap with aluminum foil and bake at 180 degrees with the lid on for 45 minutes on average. Check with a fork if it is in the right spot on the tooth.
- In the pan , put the oil , onion , garlic and fry . Throw in the shrimp, tomato, coconut milk, pepper, salt, lemon paper or your favorite seafood seasoning. Add 100 ml of water and curd. let it cook
- Remove the pumpkin from the oven, pour the shrimp cream inside the pumpkin, bake for another 20 minutes
- remove from oven Serve with white rice, salad, potato straw
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