{"id":829,"date":"2020-10-02T12:31:26","date_gmt":"2020-10-02T19:31:26","guid":{"rendered":"https:\/\/alexandergardensal.com\/activities\/?p=829"},"modified":"2023-02-27T16:40:20","modified_gmt":"2023-02-28T00:40:20","slug":"pumpkin-shrimp-recipe","status":"publish","type":"post","link":"https:\/\/alexandergardensal.com\/activities\/pumpkin-shrimp-recipe\/","title":{"rendered":"Pumpkin Shrimp Recipe"},"content":{"rendered":"\n
\"\"
Recipe contributed by Luciana Mitzkun Weston,
Alexander Gardens Community Services Director <\/figcaption><\/figure>\n\n\n\n

\u201cCamar\u00e3o na moranga\u201d is a typical dish of the Brazilian south coast, delicious and impressive for special occasions. The recipe was created in 1945 in Ubatuba, a town along the northern coast of state of S\u00e3o Paulo. 
Pumpkin is a Central American vegetable very common in Brazil. It is versatile and is used to make a infinite number of sweet and savory recipes. <\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n
  • 5lbs flat pumpkin (sweet pumpkin)<\/li>
  • For the prawns in cream sauce:
    • 2 lbs medium prawns<\/li>
    • 2 tablespoons olive oil <\/li>
    • 2 tablespoons butter<\/li>
    • 1 garlic clove chopped<\/li>
    • 1 small onion chopped<\/li>
    • 2 cups tomato sauce<\/li>
    • salt and ground pepper or chilli pepper<\/li>
    • 1 bay leaf<\/li>
    • 1 tablespoon all-purpose flour<\/li>
    • 1 cup whipping (heavy) cream<\/li>
    • 1 cup coconut milk<\/li>
    • 2 cups cheese cream<\/li><\/ul><\/li>
    • Garnish:
      • large sized prawns<\/li>
      • salt<\/li>
      • 2 tablespoons olive oil<\/li>
      • 1 garlic clove<\/li>
      • 1 shot cognac<\/li><\/ul><\/li><\/ul>\n\n\n\n

        Preparation method<\/h3>\n\n\n\n

        Preparation of the pumpkin: 
        1. Wash the pumpkin and cut the “lid” to make the pumpkin into a “bowl”. 
        2. Scrape the inside with a spoon to remove seeds. 
        3. Bake the pumpkin at 250\u00b0 for about 1 hour, until the pulp is soft. <\/p>\n\n\n\n

        Preparation of the prawns in cream sauce: 
        1. Saut\u00e9 the onion and the garlic finely chopped in oil and butter.  
        2. Add the tomato sauce, the bay leaf, salt, black pepper and cook for 2 minutes.
        3. Add the peeled prawns and cook a few minutes. 
        4. Dissolve the flour in a little of coconut milk or whipping (heavy) cream. 
        5. Add the whipping (heavy) cream, the coconut milk and flour dissolved to the mixture, a little at a time, and stir frequently until the cream is thickened. 
        6. Season with salt and black pepper; remove and discard the bay leaf. <\/p>\n\n\n\n

        To assemble the dish:  
        1. Fill the baked pumpkin with the prawns in cream sauce and the cheese cubes. 
        2. Bake the filled pumpkin at 350\u00b0 until the cheese has melted. It takes about 15 minutes.
        3. Decorate the filled pumpkin with prawns saut\u00e9ed with olive oil and garlic and flamb\u00e9ed with cognac. 
        4. Pumpkin is not only a bowl but is part of the dish so, serve the pulp of the pumpkin with the prawns in cream sauce. Serve with white rice. <\/p>\n\n\n\n

        Yield: 4 – 6 servings.\n\n<\/p>\n","protected":false},"excerpt":{"rendered":"

        \u201cCamar\u00e3o na moranga\u201d is a typical dish of the Brazilian south coast, delicious and impressive for special occasions. The recipe was created in 1945 in Ubatuba, a town along the northern coast of state of S\u00e3o Paulo. Pumpkin is a Central American vegetable very common in Brazil. It is versatile and is used to make a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-829","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/alexandergardensal.com\/activities\/wp-json\/wp\/v2\/posts\/829","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alexandergardensal.com\/activities\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alexandergardensal.com\/activities\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alexandergardensal.com\/activities\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/alexandergardensal.com\/activities\/wp-json\/wp\/v2\/comments?post=829"}],"version-history":[{"count":5,"href":"https:\/\/alexandergardensal.com\/activities\/wp-json\/wp\/v2\/posts\/829\/revisions"}],"predecessor-version":[{"id":1350,"href":"https:\/\/alexandergardensal.com\/activities\/wp-json\/wp\/v2\/posts\/829\/revisions\/1350"}],"wp:attachment":[{"href":"https:\/\/alexandergardensal.com\/activities\/wp-json\/wp\/v2\/media?parent=829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alexandergardensal.com\/activities\/wp-json\/wp\/v2\/categories?post=829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alexandergardensal.com\/activities\/wp-json\/wp\/v2\/tags?post=829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}