1 cup of tomato puree
1/4 cup of milk
3 tablespoons of olive oil
21/2 tablespoons of cornstarch
1 pound of small cleaned shrimp
4 cloves of garlic, minced
2 medium-sized onions, finely chopped
1 large pumpkin (3 kg)
1 cup of creamy cheese (250 g)
Salt to taste
For dusting
1 tablespoon of prepared salsa
1 cup of tomato puree
1/4 cup of milk
3 tablespoons of olive oil
21/2 tablespoons of cornstarch
1 pound of small cleaned shrimp
4 cloves of garlic, minced
2 medium-sized onions, finely chopped
1 large pumpkin (3 kg)
1 cup of creamy cheese (250 g)
Salt to taste
For dusting
1 tablespoon of prepared salsa
Cut a lid on top of the pumpkin and set it aside
Remove and discard the seeds
Line a microwave-safe plate with paper towel, place the pumpkin, and cook on high for 20 minutes or until soft
Mix together the olive oil, onion, and garlic in a container and microwave on high for 10 minutes or until the onion is soft
Add the tomato puree, shrimp, cornstarch dissolved in milk, and salt
Cover and cook on high, stirring occasionally, for 6 minutes or until the sauce is slightly thickened
Add the creamy cheese and stir until melted
Stuff the pumpkin and replace the reserved lid
Cook in the microwave over a lined plate at medium power for 7 minutes
Transfer to a serving plate, dust with creme and salsa, and serve.
