Shrimp in a giant pumpkin

Ingredients for 6 servings:

• 1 m.-large pumpkin(s), (ripe giant pumpkin)
• salt, black pepper
• 2 cloves garlic, crushed
• 600 g shrimp
• 2 limes, juice
• 1 large onion(s), finely chopped
• 1 tbsp butter
• 1 bunch parsley, finely chopped
• 1 tbsp cornstarch
• 150 ml milk
• 4 tomatoes, peeled and chopped
• 100 ml tomato(s), pureed
• 200 g cheese, Catupiri, alternatively processed cheese
• 250 g cream cheese
• large shrimp(s), for garnishing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Brazilian recipe

Wash and brush the pumpkin. Remove and reserve the top part (lid). Hollow out the pumpkin (remove fibers and seeds) and rub with salt, pepper, and garlic. Season the shrimp with salt and lime juice. Sauté the onions in butter, stir in the tomatoes, and continue to simmer. Add the shrimp and parsley. Season with pepper. Simmer over low heat for 10 minutes. Dissolve the cornstarch in milk, add to the steamed shrimp, and stir until thickened. Add the passata and stir well. Set aside. Turn the pumpkin over and drain off any accumulated water. Mix the cheese and line the bottom of the pumpkin with it. Spread the shrimp cream on top. Close the pumpkin with the lid and place it on a baking sheet. Bake in a preheated oven at medium heat (180 degrees Celsius) until the pumpkin is tender. Depending on the size of the pumpkin, this will take half an hour or more; you’ll just have to check on it often. Then take it out of the oven, remove the lid, and hang the shrimp around the edge as edible decoration. I serve it with rice. You can either add it separately or add a small amount to the shrimp mixture (when it’s fully baked!). If you can’t get hold of catupiri cheese and don’t want to use processed cheese (I personally find the shrimp too valuable to add processed cheese), you can use 200g more cream cheese instead! I’ve also adapted the recipe when I didn’t have any pumpkin and cooked the whole thing in a pot on the stove. With rice and baguette, it’s a whole meal; it’s a great starter, and I love it for brunch. Have fun trying it out!