Ready in 45 minutes
Pumpkin, onions, tomatos cooked until very soft, a little bit of Mexican Fresh Cream, some cinamon to spice up a little and the last two ingredients to be put together is the shrimp and cream cheese. Every thing go together inside of a big pumpkin and finish inside the oven.
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Open the top of the pumpkin (big enough to clean inside), remove all the seeds and fibers from the inside of the pumpkin then carving the thickner of the pumpkin to 1/2 way (save the pumpkin). Spread olive oil inside and outside the pumpkin and place the pumpkin in a baking pan and put inside the oven preheated at 275 degrees (1 1/2 hour).
Renove the shrimp shelf then opem the back of the shrimp with a small sharp nife and clean the vaine out, wash in cold water, drining the water and reserve in a boll.
Chop the onions in big size, the tomato, green onions, parseley and the garlic in small size.
Heat up a big pot in high heat, ad the olive oil, onions and the garlic and soute until the onions start to be soft, then ad the pumpkin turn the heat do mid and cook until the ingredients start to be soft (like melting together). At this point ad the Mexican Fresh Cream and coconuts milk and let cook for tem minuts, turn the heat to high and ad the green onion the parseley and shrimp on the pan, mix every thing together.
Spice up with cinamon (becarfull to not over power the tast, just a little).
Remove from the ovem the pumpkin, increase the temperatura in the oven to 375 degrees.
Transfer every thing from the pan to the inside of the oumpkin but drop some chumks of cream cheese together (some in the botton, some in the midle and some in the top, then bring back to inside the oven and bake anothe 15 minuts.
Serve inside the pumpkin with steam rice and good cold white wine.
The pumpkin need to be tender enought inside to became part of the dish.
Serve with steam rice.
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