Description
Brazilian Shrimp Stuffed Pumpkin features a whole roasted pumpkin filled with tender shrimp simmered in a creamy garlic sauce. This comforting and elegant dish combines sweet roasted pumpkin with rich, savory seafood for a stunning centerpiece meal.
Ingredients
Scale
- 1 medium whole pumpkin, about 1.5 to 2 kilograms, hollowed and cleaned
- 500 grams raw shrimp, peeled and deveined
- 1 1/2 cups heavy cream
- 200 grams cream cheese, softened
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 medium tomato, finely diced
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 180 degrees Celsius. Place the cleaned pumpkin in a baking dish.
- Drizzle olive oil inside the pumpkin and lightly season with salt and black pepper. Cover loosely with foil and roast for 35 to 45 minutes until fork tender but still holding its shape.
- In a large skillet over medium heat, add olive oil and sauté chopped onion and minced garlic until softened and fragrant.
- Add diced tomato and paprika, cooking for 2 to 3 minutes.
- Add the shrimp and cook just until pink and opaque, about 3 to 4 minutes.
- Lower the heat and stir in heavy cream and cream cheese. Simmer gently for 5 to 7 minutes until thick and creamy. Adjust seasoning with salt and black pepper.
- Remove the roasted pumpkin from the oven and carefully fill it with the creamy shrimp mixture.
- Sprinkle with fresh parsley and serve immediately, scooping both pumpkin flesh and shrimp filling together.
Notes
- Do not overcook the shrimp to prevent rubbery texture.
- Simmer the cream gently and avoid boiling to keep the sauce smooth.
- Choose a pumpkin with firm skin so it holds its shape while roasting.
- Leftover filling can be served over rice the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 190mg