Shrimps in a Pumpkin
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| Pumpkin filled with creamy shrimps |
Ingredients
| 2-1/4 lb. | of md. size shrimp | | Olive oil | | 2 cloves | of garlic | | 1 | onion | | 5 | tomatoes | | Salt and pepper to taste | | 1 can | of double cream | | 10-5/8 oz. | of cream cheese | | A lg. pumpkin | | Parsley to taste |
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Instructions
Take the pumpkin, remove its top and seeds, wash it and wrap it in foil. Put it inside the over for 45 minutes. Meanwhile, on a pan, heat the olive oil and stir-fry the garlic, onion and the shrimp for 5 to 10 minutes. Then add the chopped tomatoes, salt and pepper to taste – you can put 3 spoons of mustard if you want to give it a distinctive taste. Fry all the mix for another 5 to 10 minutes and add the double cream. Turn off the pan.
After the pumpkin is ready, remove it from the oven, spread the cream cheese within it, and then pour the shrimp mix inside. Parsley goes on top for decoration and flavor. Serve it on the table, for people to help themselves right there in the pumpkin.
Author's Comments
A typical dish from Bahia, northeast of Brazil. Get the most of Brazilian Food with your kindle!