Shrimp in a Pumpkin:
Inspired by the Brazilian dish “Camarao na Moranga”. It serves 3-4 people.
It doesn’t get much easier than cooking a few ingredients on the stovetop and throwing them all in a pumpkin for dinner! The inside filling cooks slowly and the pumpkin flesh gets soft and creamy perfect for scooping out and serving over rice! Also very versatile, try making your own meal in a pumpkin with different ingredients, coconut curry, chicken sausage and apple slices, black beans and chili, use your creativity!
1 medium sized sugar pumpkin (or pie pumpkin)
2 Tbsp olive oil
1/2 large yellow onion, diced
2 cloves garlic, minced
1/2 lb peeled shrimp
1/2 jalapeno pepper, de-seeded and chopped fine
1 can diced tomatoes
1/4 tsp nutmeg
Salt and pepper to taste
4 oz cream cheese
1/4 cup cilantro for garnish
2 cups cooked brown rice for serving
1. De-seed and wrap the pumpkin completely in foil. Bake in a 350 degree oven for 35-40 minutes or until barely tender.
2. Meanwhile in a large skillet, heat the olive oil and cook the onion and garlic. Once translucent, add the shrimp and cook until pink and firm. Add the jalepeno, diced tomatoes, a pinch of nutmeg and let simmer on very low heat for 10 minutes while flavors combine. Add a little salt and pepper if necessary.
3. Pull pumpkin from the oven and spread the cream cheese on the inside walls of the pumpkin. Pour the tomato stew into the pumpkin and return to the oven covered in foil. Allow to cook for 20 more minutes or until cheese has melted and pumpkin is soft. Scoop the stew with chunks of pumpkin onto a bed of rice, garnish with cilantro and serve.