1 abobora of 2 to 2 1/2 kg
2 tablespoons of salt
Filling
750 g of medium-sized shrimp
2 large ripe tomatoes, peeled and seeded, finely chopped
2 tablespoons of green onion, finely chopped (only the white part)
2 tablespoons of rum
1 tablespoon of soy sauce
Sriracha to taste
2 tablespoons of freshly squeezed lime juice
3 tablespoons of salt
1 cup of coconut milk
1 1/2 cups of water
1 cup of uncooked rice
2 tablespoons of butter
1 abobora of 2 to 2 1/2 kg
2 tablespoons of salt
Filling
750 g of medium-sized shrimp
2 large ripe tomatoes, peeled and seeded, finely chopped
2 tablespoons of green onion, finely chopped (only the white part)
2 tablespoons of rum
1 tablespoon of soy sauce
Sriracha to taste
2 tablespoons of freshly squeezed lime juice
3 tablespoons of salt
1 cup of coconut milk
1 1/2 cups of water
1 cup of uncooked rice
2 tablespoons of butter
Scrub the abobora under running water with a brush
Cut off the top of the abobora and remove its seeds and fibers with a spoon
Peel the cut-off top and chop it into 1 cup-sized pieces
In a pot, place the whole abobora, cover it with water, and add salt
Bring to a boil, then reduce heat and simmer for 30 minutes or until tender
The skin should be firm enough to hold the filling
Flip the abobora over onto paper towels to dry completely
Make the filling: peel, wash, and clean well the shrimp
Dry on paper towels
In a small bowl, combine half of the shrimp, one tomato, 1 tablespoon of green onion, 1 tablespoon of rum, soy sauce, and Sriracha
Mix well and let it rest at room temperature for 1 hour
In another small bowl, combine the remaining shrimp and lime juice. Reserve
In a large pot, mix together the chopped abobora, coconut milk mixed with water, and salt
Bring to a boil, then reduce heat, cover, and simmer for 10 minutes or until the abobora is tender
Add the remaining tomatoes, green onion, and rum, and bring to a boil again
Add the rice, mix well, reduce heat, and cover
Cook for 15 minutes
Add the reserved shrimp mixture with lime juice and mix again
Cover and cook for an additional 5 minutes or until the rice has absorbed the liquid in the pot
Remove from heat
Preheat oven to moderate temperature (170°C)
In a skillet, melt 2 tablespoons of butter over medium heat and add the remaining shrimp that was left in the tomato mixture
Fry, stirring constantly, for 3-4 minutes or until the shrimp are firm
Stuff the abobora shell with the rice mixture, smoothing it out with a spatula
Spread the shrimp mixture with tomato on top
Place the stuffed abobora in a refractory dish
Bake in the oven for 15 minutes or until warm and lightly golden on top
Serve immediately, serving 6-8 portions.
