1 large pumpkin (over 3 kg)
2 tablespoons of olive oil
1 medium onion, chopped
2 cloves of garlic, minced
900g of shrimps, seasoned with thyme, lemon, and black pepper
1 cup of tomato puree
1 sprig of rosemary
3/4 cup of creamy cheese
1 large pumpkin (over 3 kg)
2 tablespoons of olive oil
1 medium onion, chopped
2 cloves of garlic, minced
900g of shrimps, seasoned with thyme, lemon, and black pepper
1 cup of tomato puree
1 sprig of rosemary
3/4 cup of creamy cheese
In a large pot, cook the whole pumpkin in boiling water for about 1 hour or until it's tender
Drain and let cool
In another pan, sauté the onion and garlic in olive oil
Add the shrimps, tomato puree, and rosemary
Simmer over low heat, stirring constantly, until ready (about 5 minutes)
Remove the rosemary
Mix the cheese with the shrimps and reserve
Cut the top off the pumpkin like a lid. Reserve
Remove the seeds with a spoon
Put the shrimp mixture inside the pumpkin and replace the lid
Bake in a hot oven for 15 to 20 minutes
Serve very hot.
