1 large stuffed abobora (3 kg)
3 tablespoons of olive oil
2 medium-sized onions (200 g) finely chopped
4 cloves of garlic finely chopped
1 cup of tomato puree (250 g)
1 kg of small shrimp, cleaned
2 1/2 tablespoons of cornstarch
1/4 cup of milk (60 ml)
1/2 teaspoon of salt
1 cup of creamy quark cheese (250 g)
1 tablespoon of chopped parsley
1 large stuffed abobora (3 kg)
3 tablespoons of olive oil
2 medium-sized onions (200 g) finely chopped
4 cloves of garlic finely chopped
1 cup of tomato puree (250 g)
1 kg of small shrimp, cleaned
2 1/2 tablespoons of cornstarch
1/4 cup of milk (60 ml)
1/2 teaspoon of salt
1 cup of creamy quark cheese (250 g)
1 tablespoon of chopped parsley
Cut a lid on top of the abobora and set it aside
Remove and discard the seeds
Line the microwave plate with paper towel and place the abobora with the cavity facing down
Cook in high heat for about 20 minutes or until the abobora is soft. Reserve
In a medium-sized bowl, heat the oil, onion, and garlic in the oven at high heat for about 10 minutes or until the onion starts to brown
Add the tomato puree, shrimp, cornstarch dissolved in milk, and salt
Close with a lid and cook in high heat, stirring occasionally, for about 6 minutes or until the shrimp is opaque and the sauce slightly thickened
Add the quark cheese and mix until melted
Fill the abobora with the shrimp cream and place the reserved lid back on
Heat in medium heat on top of the microwave plate lined with paper towel for about 7 minutes
Transfer to a decorative plate, sprinkle with parsley, and serve immediately
371 calories per serving
