Abóbora Recheada com Camarão Tropical

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200°C (400°F) and carefully cut the top off of one medium pumpkin, scoop out the seeds and stringy bits, then rub the inside with 1 tablespoon of olive oil and a pinch of salt and pepper before baking it cut-side up for 30-40 minutes until tender.

2. 2

   While the pumpkin bakes, heat 1 tablespoon of olive oil in a large pan over medium heat, then add one finely chopped large onion and cook until translucent, about 5 minutes.

3. 3

   Add two minced cloves of garlic and one diced red bell pepper to the pan, cooking for another 5-7 minutes until the bell pepper softens.

4. 4

   Stir in 500 grams of peeled and deveined raw shrimp, 1/2 teaspoon of paprika, a pinch of salt, and a pinch of black pepper, cooking for 3-5 minutes until the shrimp turn pink and opaque.

5. 5

   Pour in 1/2 cup of coconut milk, 1 tablespoon of fresh lime juice, and 1/4 cup of chopped fresh cilantro, bringing the mixture to a gentle simmer for 2 minutes.

6. 6

   If desired, stir in 1/4 cup of cream cheese until fully melted and combined, creating a creamy sauce.

7. 7

   Carefully remove the baked pumpkin from the oven, pour the cooked shrimp mixture into the hollowed pumpkin, and serve immediately as a centerpiece.