Makes: Serves 8
Preparation Time: 2 hours
Level: Medium
INGREDIENTS
- 1 LARGE PUMPKIN
- 1.2 KG OF MEDIUM SHRIMPS, CUT IN HALF
- 6 LARGE SHRIMPS
- JUICE OF 2 LIMES
- 4 TABLESPOONS OF OLIVE OIL
- 3 GARLIC CLOVES, MINCED
- ½ ONION, DICED
- 4 PEELED, DESEEDED TOMATOES, CHOPPED
- 1 LITRE OF WHIPPING CREAM
- SALT AND BLACK PEPPER TO TASTE
PREPARATION
Bake the whole pumpkin in a preheated oven at 180°C for 30 minutes, or until tender. Cut out the top lid and discard the seeds. Remove a bit of the pulp (be careful not to compromise the pumpkin’s structure) and set aside. Season the shrimps with lime juice, salt, and black pepper. Fry them in both sides in 1 tablespoon of olive oil. Remove from heat and set aside. In the same pot, heat up the remaining olive oil and braise the garlic, onion, and tomatoes. Add the pumpkin pulp and braise for a bit more. Blend in a blender until obtaining a smooth cream. Return them to the pot, adding the whipping cream and medium shrimps Season with salt and black pepper and stuff the pumpkin, mixing so the cream will absorb the pumpkin’s flavour. Arrange the large shrimps on top and serve.
